Toasted Coconut Orange Pie - cooking recipe

Ingredients

1 baked pastry shell (8-inch)
1 (3 1/4 oz.) pkg. coconut cream pudding
1 c. orange juice
2 Tbsp. sugar
3/4 c. water
1 tsp. orange extract

Preparation

Bring orange juice, water and sugar to a boil. Add pudding mix and boil 1 minute. Stir in orange extract.
Cool 10 minutes.
Pour into pastry shell. Refrigerate 3 hours.
Decorate with whipped cream and toasted coconut.