This recipe is by far the favorite recipe of my youngest child. In fact, he requested it the other day, and I immediately thought of you, dear reader, as I was completing the finishes on the pie. I knew immediately upon arising, I must get on and share this with you quick so your family can delight in this fabulous pie.
I do make my own pie crust that can be made with most cereals or graham cracker lying around. Hence, another way to use up those cereals your kids may not enjoy. This recent pie crust was made with Rice Crispies. It came out delightfully crunchy and didn't overpower the delicate filling.
* one graham cracker pie crust, or make the following:
1 1/2 cups favorite cereal or graham crackers
4 tab. butter or marjarine melted
1/4 cup sugar
In a food processor add cereal or graham crackers and sugar. Whirl until crushed. Add butter or margarine. Place into pie pan and press up the sides with your fingers. Bake at 375 for 8 minutes. Let cool.
1 small package of cook and serve coconut cream pie pudding
1 1/2 cups of milk
1 8 oz. container of cool whip
1 1/2 cups of coconut
In a sauce pan add milk, 1/2 cup of coconut, and pudding. Cook on low until thick. Pour into cooled pie crust and sent in refrigerator while completing the following steps. Take another 1/2 cup and toast lightly in your toaster oven until golden brown. It is best to set your oven on 375, and toss lightly every 5 minutes to ensure even coating and retard burn. Open cool whip and toss in the remaining 1/2 cup of coconut. Mix well. Place on cooled pie and top with toasted coconut. Yum!