Coconut Pie Recipe1/4 cup unsweetened coconut, shredded1 container (8 oz.) frozen whipped topping, thawed and divided1 container (8 oz.) coconut cream yogurt2 tsp. almond extract1 pkg. instant coconut pudding mix1 graham cracker pie crustPreheat oven to 350°F. Place coconut on baking sheet. Bake 5 minutes, stirring frequently. Cool.In large bowl, combine 2 cups whipped topping, yogurt and almond extract. Add pudding mix. Beat with electric mixer on low speed until thickened, about 2 minutes.Pour into graham cracker crust; spread remaining whipped topping over filling. Chill 1 hour.Just before serving, sprinkle with toasted coconut.
Serves 8
Prep Time: 15 Minutes
Chill Time: 1 Hour