Easy Coconut Cream Pie - cooking recipe

Ingredients

8 inch ready made graham pie crust (6 oz.)
1 1/4 c. cold milk
1 pkg. vanilla instant pudding and pie filling (4 serving size)
1/2 tsp. Chef series cinnamon vanilla spice blend
1 c. sweetened coconut flakes (divided)
1 8 oz. tub frozen non-dairy whipped topping, thawed & divided

Preparation

Heat oven to 375 degrees. Remove clear insert from crust. Brush crust with 1 beaten egg white. Bake 5 minutes on cookie sheet. Remove from oven, cool completely. Gently remove cooled crust from tin. Carefully place crust in bottom of pie plate. Set aside. Pour milk into a bowl and add pudding mix, 3/4 c. coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 c. of the whipped topping. Pour into crust. Refrigerate for 4 hours or until set. Spread remaining whipped topping on pie, cover and place back in refrigerator.