Coconut pie

oconut Cream Pie
5.1 oz. box instant vanilla pudding
15 oz. can cream of coconut
1/2 cup coconut milk (or cow’s milk)
12 oz. cream cheese, softened
2 cups heavy whipping cream
1 tsp. vanilla extract
3 Tb. sugar
1 cup toasted coconut
1 ready-to-use crust (6 oz.)You can buy a pie crust all ready to use in the frozen food section of the grocery store, or make your own).
For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and mix for 1-2 minutes until well combined. Refrigerate until ready to use.
Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 3 Tb. sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth.
Have pie crusts baked ready to use.. bake per direction
Meanwhile toast remaining coconut, if desired.
Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it’s in the oven. It can turn black in a second!
Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour. Overnight is even better.

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