Coconut Cream Pie - cooking recipe

Ingredients

2 (4 serving size) vanilla instant pudding and pie mix
2 3/4 c. milk
7 oz. pkg. flaked coconut (reserve about 1 Tbsp. for toasted coconut)
1 tsp. coconut extract
1 (8 oz.) tub whipped topping
1 (9-inch) pie crust, bake to pkg. directions

Preparation

Mix pudding and pie mix with milk in a bowl with a wire whisk for 2 minutes. Whisk in coconut extract for 1 minute, then stir in flaked coconut and mix well. Pour mixture into cooled pie crust and refrigerate for 5 minutes. Toast 1 tablespoon of coconut for garnish. Stir whipped topping and then spread on top of pie and garnish with toasted coconut. Refrigerate until ready to serve.