1 rolled refrigerated pie crust (from a 14.1-ounce package)
2 cups milk
1 cup sweetened flaked coconut
1/2 cup sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups frozen whipped topping, thawed
What to Do
Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.
Chill at least 4 hours, or until set.
Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
Sprinkle your pie with 1/4 cup toasted coconut to give it a nice golden-topped finished appearance. (And if you’re looking for a stunning pie plate to bake it in – like the one we’ve used – be sure to check our bakeware collection!)