How Do You Make No-Bake Coconut Custard Pie?
Need a quick last-minute dessert for a potluck supper tonight? Or something for your child to bring to school for an event there the next day? Or perhaps you just need to dessert that’s easy to assemble if the rest of the dinner you’re fixing requires more time and attention. If so, this no-effort dessert requires only that you have a pre-baked ready-to-use pie crust on hand. The only cooking that you’ll need to do is toasting the coconut, and you can skip too that if you’re in a hurry. In a large bowl, blend together the pudding mix, milk and vanilla. Chill the pudding mixture in the refrigerator several minutes. Meanwhile, toast the coconut coconut in oven on a lightly greased baking sheet a few minutes, until it’s slightly browned. Cool the coconut in the refrigerator too, and then blend most of it into the pudding mixture. Pour the pudding mixture into the pie crust and sprinkle the rest of toasted coconut over the top. Chill the pie until you’re ready to use it.
