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Ingredients:
For the Pie:
- 2 cups whole milk, very cold
- 6.8 ounces coconut cream instant pudding packets
- 1½ teaspoons coconut extract
- ⅓ cup sweetened shredded coconut
- 1 pre-made graham cracker crust (6-ounce/9-inch)
- 8 ounces extra creamy Cool Whip, thawed and divided
Instructions:
Prepare the Crust – Remove the plastic lid from the graham cracker crust and place it (still in its metal tray) on a large plate for support. Set aside.
Toast the Coconut – In a small skillet over medium-high heat, toast the shredded coconut for 3-4 minutes, stirring often to prevent burning. Transfer to a plate to cool.
Make the Filling – In a large mixing bowl, whisk the pudding mix, whole milk, and coconut extract for 2 minutes until soft set.
Fold in the Whipped Topping – Add half of the Cool Whip (4 ounces) into the pudding mixture. Gently fold until fully combined.
Assemble the Pie – Pour the coconut cream mixture into the prepared crust, smoothing the top.
Top with More Cream – Spread the remaining Cool Whip (4 ounces) over the pie for a light, fluffy topping.
Garnish & Chill – Sprinkle the cooled toasted coconut over the top. Refrigerate for at least 2 hours before serving for the best texture.
