Coconut Custard Pie

By rpeters9568

Ingredients

• 1 package (4 serving size) JELL-O® Brand Coconut Cream Flavor Pudding and Pie Filling
• 2 cups milk
• 1 egg, slightly beaten
• 1 Tbsp. butter or margarine
• 1/2 cup BAKER’S® ANGEL FLAKE® Coconut
• 1 baked 8-inch pie shell, cooled
• 1-1/2 cups thawed BIRDS EYE® COOL WHIP® Whipped Topping

Preparation

Step 1

Combine pie filling mix, milk and egg in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in butter and ¼ cup of the coconut. Cool 5 minutes, stirring twice. Pour into baked pie shell. Chill about 4 hours. Spread whipped topping over pie and sprinkle with remaining coconut.