Coconut Creme Bars/Pie
Submitted By: Mrs. Claus
Prep Time: 1.5 hours
Servings: 9
1 refrigerated pie crust at room temperature
3.4 OZ coconut cream instant pudding mix
2 CUP(S) milk
1 TSP coconut extract
2 CUP(S) sweetened coconut flakes
8 OZ cool whip
Preheat the oven to 450 degrees.
Unroll pie crust and place in an 8 by 8 square glass baking dish or pie plate. Press crust into baking dish and shape it up the sides as far as you can press it.
Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely.
Spread 1 cup of coconut flakes on a small sheet pan. Bake in 450 degrees F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool. (This can be done at the same time as the crust is baking.)
Whisk together pudding mix, milk, and coconut extract for 3 to 5 minutes or until mixture begins to thicken.
Whisk in 1 cup of flaked coconut.
Spread pudding mixture into cooled pie crust.
Spread thawed whipped topping over the pudding mixture.
Place in the freezer to chill for at least 30 minutes.
Sprinkle toasted coconut over the chilled pie and serve.