Easy Coconut Cream Pie
A Tupperware recipe, at the Sneaky Kitchen
8" ready-made graham pie crust (6 oz.)
1¼ cups cold milk, low-fat or skim
1 pkg. vanilla flavor instant pudding & pie filling (4-serving size)
½ tsp. Chef Series™ Cinnamon Vanilla Spice Blend
1 cup sweetened coconut flakes (divided)
1 8-oz tub frozen reduced-fat non-dairy whipped topping, thawed.

Heat oven to 375°F. Brush crust with beaten egg white; bake 5 min. on cookie sheet. Remove from oven to cool; set aside.

Pour milk into Thatsa™ Bowl, add pudding mix, ¾ cup of coconut & spice blend. Beat with whisk for 2 min. Gently fold in 1 C. of whipped topping with Silicone Spatula. Pour into crust. Place in Round Container & cover. Refrigerate 4 hrs or until set.

Spread pie with remaining whipped topping. If desired, retain 1 C. of topping; place in a cake decorator with star tip. Squeeze stars onto outer edge of pie. Toast remaining ¼ cup coconut, if desired. Sprinkle coconut over pie. Serve, or cover & store in refrigerator.

To toast coconut: Spread on Silicone Wonder™ Mat lined baking sheet. Bake at 350° F. for 5 to 7 minutes or until lightly browned, stirring frequently with Silicone Spatula. Makes 8 servings