TOASTED COCONUT CREAM PIE

Toasted Coconut Cream Pie image

Enjoy this classic southern recipe of Toasted Coconut Cream Pie! The toasted coconut adds a rich depth of flavor for this delicious classic.

Provided by My Food and Family

Categories Pie

Time 5h

Yield 10 servings

Number Of Ingredients 7

Ingredients

14 square shortbread cookies
1/2 cup PLANTERS Macadamias
2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 can (14 oz.) lite coconut milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Heat oven to 350°F.
Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
Bake 10 min. or until golden brown. Cool.
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g