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Easy Coconut Cream Pie

   

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 1 beaten egg white; bake 5 minutes on cookie sheet. Remove from oven; cool completely. Set aside.

Pour milk into Thatsa™ Bowl. Add pudding mix, ¾ cup of the coconut and spice blend. Beat with whisk for 2 minutes. Gently fold in 1 cup of the whipped topping with Saucy Silicone Spatula. Pour into crust. Place in Round Container and cover. Refrigerate 4 hours or until set.

Spread pie with remaining whipped topping. If desired, retain 1 cup of whipped 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 and place in refrigerator.

To Toast Coconut: Spread coconut 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.


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