Coconut Cream Mini Pies

Ingredients:


8 premade mini graham cracker pie crusts

1  5oz.  package vanilla instant pudding mix 

1 1⁄2 cups cold milk

1 1⁄2 cups flaked coconut

8oz.  Cool Whip, thawed

 

Directions:

 

1.       In a large bowl mix pudding and milk until pudding becomes thick, using a whisk.

2.       Fold in 1 cup untoasted coconut flakes.  Mix well.

3.       Fold in 1 cup of thawed Cool Whip.  Mix well. 

4.       Pour mixture into mini pie crusts evenly. 

5.       Refrigerate for 4 hours.

6.       While waiting for pies to set you will need to toast the rest of the coconut flakes.  Set the oven to 250 degrees.  In a baking pan (I used a round cake pan) spread coconut flakes out. 

7.       Let coconut flakes bake for 7-10 minutes.  Stir every 2 minutes.  Coconut should be light brown when done. 

8.       Once pies have set.  Put a dollop of Cool Whip on each pie.  Then top Cool Whip with toasted coconut flakes. 

Serve cooled – right out of the refrigerator.   Enjoy!
Comments