Monday, May 18, 2015

COUNTRY PINEAPPLE COCONUT PIE

1 9-inch pastry shell, baked
1 cup cold milk
1 box (3.4-oz) instant vanilla pudding mix
1/2 cup flaked coconut
1 can (8-oz) crushed pineapple in its own juice
Whipped cream/topping for garnish, if desired
Toasted coconut for garnish, if desired

Beat the milk and pudding mix until thickened. Stir in the coconut and pineapple; pour into the pastry shell.

Refrigerate pie for at least two hours before cutting to serve.

To serve, garnish individual slices with a dollop of whipped cream and sprinkle with toasted coconut, if desired.


Source: I got the basics of this recipe from a 2001 cookbook. The picture is a file photo.

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