Easy Coconut Cream Pie

By srumbel

Please note that the prep time does not include chilling time. This is a great make-ahead recipe.
Author: Jane (modified by the Go Dairy Free team)

Ingredients

• 1 box Jell-O Pudding-Cook & Serve Coconut Cream Pudding & Pie Filling
• 1 3/4 cups light coconut milk (not coconut milk beverage)
• 1 graham cracker crust pie shell (see below)
• Whipped Coconut Cream (store-bought or homemade), optional for topping
• Toasted shredded or flaked coconut, for topping

Preparation

Step 1

Follow the package directions to make the pudding, but use 1¾ cups light canned coconut milk in place of the milk.
Pour the pie filling into the prepared pie shell. Let cool.
Refrigerate the pie for at least 3 hours, or until set.
Optionally top with whipped coconut cream. Sprinkle with toasted coconut before serving.

Notes
Graham Cracker Crust Options: Not all graham cracker crusts are dairy-free, but most are. We like Arrowhead Mills Crusts. And though graham crackers usually contain honey, several crust varieties are strictly vegan. For gluten-free, dairy-free and soy-free, look for an option like Mi-Del Gluten-Free Graham-Style Crust.

Serves: 6 servings; 1 9-inch pie