Toasted Coconut Pudding Pie

By srumbel

This Toasted Coconut Pudding Pie is the perfect dessert for summer parties and pairs nicely with coupon deals around this time. Do yourself a favor and take the extra few minutes to toast the coconut – it’s really easy to do, enhances the coconut flavor, and gives a great crunchy texture.

from mostlyhomemademom.com

Ingredients

• 1 1/4 cup graham cracker crumbs
• 5 tablespoons butter, melted
• 3 tablespoons sugar
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 box (3.4 oz) instant coconut cream pudding mix
• 1 1/2 cups cold milk
• 1 container (8 oz) Cool Whip, thawed
• 8 oz crushed pineapple, drained
• 1 cup shredded coconut

Preparation

Step 1

In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar. Press into bottom and up sides of a deep dish pie plate. Bake in a preheated oven at 350 degrees for 8 minutes, remove from oven and cool.

Spread coconut in a thin layer on a cookie sheet and place in oven for 2-6 minutes until toasted and golden brown. Keep an eye on the coconut as it can burn quickly. Remove from oven to cool.

In a large bowl, stir together dry instant vanilla and coconut pudding mixes. Beat in cold milk for 2 minutes, until pudding is thickened. Stir in cool whip, crushed pineapple, and 3/4 cup of the toasted coconut. Spoon filling into cooled crust and top with 1/4 cup toasted coconut. Refrigerate one hour before serving.