My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.
Provided by Brandi Rose
Time 2h55m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
- Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
- Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
- Refrigerate until set, about 2 hours. Cut into bars.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 50.9 g, Cholesterol 37.7 mg, Fat 31.9 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 23.3 g, Sodium 604.8 mg, Sugar 36.4 g
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