Two days before the big day is always pie day here at home. In fact, I rely on that Tuesday before Thanksgiving as designated pie or dessert day. This way, I can wrap pies, stick them in the back of the refrigerator and not have to worry about the hassle the day before.
One such requested favorite is coconut cream pie. My youngest just loves this pie, and it is so heavenly, that it won't make it past the day after Thanksgiving! Enjoy, and get to pie making today! Don't forget the delicious Fresh Ground Pumpkin Pie from last year's table.
1 graham cracker crust
1 package of Cook and Serve Jell-O coconut cream pudding
1 2/3 cup milk
3/4 cup coconut
1 container of Cool Whip
1/4 cup toasted coconut for top
In a saucepan, add milk, coconut, and pudding. Bring to full boil on medium heat, stirring constantly. Let stand for 10 minutes. Pour into pie crust and allow to cool for 30 minutes in the refrigerator. Top with Cool Whip and toasted coconut. Allow to chill for several hours.