Pineapple Coconut Pie ... VERY Easy!!!
Pineapple Coconut Pie
I made this for Easter 2004 and it was fantastic; however, it does not fill the pie crust. I ended up modifying the recipe to include another package of prepared pie filling. The recipe below is how it was before I modified it.
1 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
1/2 cup flaked coconut
1 can (8 oz) crushed, unsweetened pineapple, drained
1 pastry shell (9 inch), baked
Whipped Topping, optional
In a mixing bowl, beat milk and pudding mix until thickened. Stir in the coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped cream, if desired. Yield: 8 servings.