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.
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.
Servings and Ingredients
|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
- Large bowl
Just before serving, top with thawed whipped topping, chopped macadamia nuts, and toasted coconut chips.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 280mg
- Total Carbohydrates: 39g
- Protein: 3g