15-Minute Coconut Cream Candy Bar Pie

By ldelmas

Ingredients

• MAKES 8 SERVINGS
• 4 tablespoons sweetened flaked coconut, divided
• 1 1/3 cups low-fat milk
• 1 (4-serving size) package sugar-free instant vanilla pudding
• 1 3/4 cups light whipped topping, thawed
• 1 teaspoon coconut extract
• 1 chocolate graham cracker or Oreo pre-made pie crust
• 1 tablespoon sugar-free chocolate ice cream topping

Preparation

Step 1

MAKES 8 SERVINGS

1. Toast the coconut by heating in a medium skillet over medium heat, while stirring for 3 to 4 minutes. Let cool slightly.

2. In a medium bowl, whisk the pudding mix into the milk until mixture is smooth and no lumps remain. Stir in 2 tablespoons toasted coconut and coconut extract. Lightly fold in the whipped topping (do not over-mix).

3. Spoon the filling into the crust and smooth the top. Drizzle with ice cream topping, and sprinkle with remaining 2 tablespoons toasted coconut. Refrigerate 2 hours, or more, before serving. (I like this pie served very cold and often place it in the freezer for ~ 30 minutes before serving. It can also be served frozen).