Bess W.
Metcalf -
Independent Tupperware®
Consultant
ID#: 00000123792 Miami - Dade County,
Florida
Easy
Coconut Cream Pie
8" ready-made graham pie crust (6 oz.)
1¼ cups cold milk, low-fat or skim
1 pkg. vanilla flavor instant pudding & pie filling (4-serving size)
½ tsp. Chef Series™ Cinnamon
Vanilla Spice Blend
1 cup sweetened coconut flakes (divided)
1 8-oz tub frozen reduced-fat non-dairy whipped topping, thawed.
Heat oven to 375°F. Brush crust with 1 beaten egg
white; bake 5 minutes on cookie sheet. Remove from oven; cool completely. Set aside.
Pour milk into Thatsa™ Bowl. Add pudding mix, ¾ cup of the coconut and spice
blend. Beat with whisk for 2 minutes. Gently fold in 1 cup of the whipped
topping with Saucy Silicone Spatula. Pour into crust.
Place in Round Container and cover. Refrigerate 4 hours or until set.
Spread pie with remaining whipped topping. If desired, retain 1 cup of whipped
topping; place in a cake decorator with star tip. Squeeze stars onto outer edge of pie. Toast remaining ¼
cup coconut, if desired. Sprinkle coconut over pie. Serve, or cover and place in refrigerator.
To Toast Coconut: Spread coconut on Silicone Wonder™ Mat lined baking sheet.
Bake at 350° F. for 5 to 7 minutes or until lightly browned, stirring frequently
with Silicone Spatula.
Easy
Coconut Cream Pie
