Coconut Cream Pie

By Bujvary

Ingredients

• Easy Crescent Pie Crust
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 tablespoon sugar
• Easy Coconut Cream Pie Filling
• 1 box (4-serving size) French vanilla instant pudding and pie filling mix
• 1 3/4 cups milk
• 2 teaspoons coconut extract
• 2 cups frozen (thawed) whipped topping
• 1/4 cup shredded coconut, toasted

Details

Servings 6

Preparation

Step 1

Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
2. Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
3. Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.