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Ingredients
- 1 x 9 inch prepared pie crust of choice
- 1 x (5.25 oz) box of vanilla instant pudding
- 1 1/2 c. lowfat milk
- 1 1/2 c. flaked coconut
- 1 x (8 oz) container nondairy whipped topping
Directions
- Method:1. In a large bowl, combine the pudding mix and lowfat milk till the pudding mix thickens. Fold 1 c. of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- 2. Spread the remainder of the nondairy whipped topping on top of the pie.
- Sprinkle with the remainder of the coconut.
- 3. Chill, and serve chilled.
- Makes 1 - 9 inch pie
- Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 804g | |
| Calories 1524 | |
| Calories from Fat 723 | 47% |
| Total Fat 81.94g | 102% |
| Saturated Fat 70.25g | 281% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 244mg | 10% |
| Potassium 1032mg | 29% |
| Total Carbs 98.87g | 26% |
| Dietary Fiber 5.6g | 19% |
| Sugars 94.03g | 63% |
| Protein 17.34g | 28% |
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