Easy Why Not Coconut Cream Pie
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Easy Why Not Coconut Cream Pie Recipe
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- 1 package (5oz.) Jell-O Vanilla Pudding and Pie Filling
- 3¼ cups milk
- 3 tablespoons sugar
- 1 egg, slightly beaten
- 2 tablespoons butter
- 1⅓ cups (about) Baker's Angel Flake Coconut
- 1 baked 9-inch pie shell, cooled
- Whipped cream
- Combine pie filling mix, milk, sugar, and egg in saucepan.
- Blend well.
- Cook and stir over medium heat until mixture comes to a full boil.
- Remove from heat.
- Stir in butter and 1 cup of the coconut.
- Cool about 5 minutes, stirring once or twice.
- Pour into pie shell.
- Cover surface with wax paper.
- Chill at least 3 hours.
- Remove paper and garnish with whipped cream.
- Sprinkle with remaining coconut.