Lemon-Coconut Pudding Pie

Recipe

Dessert
Lemon-Coconut Pudding Pie

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

10
Servings
10min
Prep
1hr10min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    When it comes to pie, it doesn't need to be complicated. Try our lemony pudding pie topped with coconut chips and chopped macadamia nuts. For an even more homemade feel, you can freeze the pie for 4 hour hours, remove it from the tin, and place in another pie plate.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    3 c.Hy-Vee 2% reduced-fat milk
    2(3.4-oz. each) pkgs. Hy-Vee instant lemon pudding and pie filling
    1 ½ c.Hy-Vee sweetened flake coconut, toasted
    1(9-oz.) Hy-Vee graham cracker pie crust
    1(8-oz.) container Hy-Vee frozen whipped topping, thawed
    Hy-Vee macadamia nuts, toasted and chopped, for garnish
    Coconut chips, toasted, for garnish

    Things To Grab

    • Whisk
    • Large bowl

    Directions

    1. Whisk together milk and lemon pudding and pie filling in a large bowl until combined. Let stand 5 minutes or until slightly thickened. Stir in toasted coconut. Spoon into graham cracker pie crust; refrigerate 1 hour or until set. 

    2. Just before serving, top with thawed whipped topping, chopped macadamia nuts, and toasted coconut chips. 

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 5mg
    • Sodium: 280mg
    • Total Carbohydrates: 39g
    • Protein: 3g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 6%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons November 2020