Coconut Cream Pie

Yield: 1 pie; serves 6 to 8 | Prep Time: 15 minutes | Chill Time: 2 to 3 hours

I love coconut: desserts, candies, even coconut-infused savory dishes like chicken and rice. My husband, on the other hand, not so much. So when I make coconut cream pie, I always make it when he is out of town for business and invite my girlfriends over to share while we watch our favorite shows.

INGREDIENTS

1 (5.1-ounce) package (or two 3.4-ounce packages) instant vanilla pudding mix

2 cups whole milk

1 teaspoon coconut extract

1 (8-ounce) container frozen whipped topping, thawed

¾ cup sweetened flaked coconut

1 store-bought (or homemade) chocolate cookie pie crust

Sweetened flaked coconut, silver sugar pearls, and sliced bananas for garnish (optional)

DIRECTIONS

1. In a large bowl, beat the pudding mix, milk, and coconut extract with a whisk for 2 minutes until smooth. Slowly mix in the whipped topping and flaked coconut.
2. Pour the filling into the prepared crust and sprinkle with the flaked coconut, silver sugar pearls, and banana slices, if desired.
3. Chill the pie for 2 to 3 hours.
4. Serve chilled.

VARIATION

Or use mini prepared pie crusts.