Southern Pineapple-Coconut Pie

Southern Pineapple-Coconut Pie

This southern pineapple-coconut pie is easy to make, and so delicious!

Ingredients:

1 cup cold milk
1 (3.4 oz) package instant vanilla pudding mix
3/4 cup flaked coconut
1 (8 oz) can crushed, DRAINED unsweetened pineapple

1 regular 9-inch pastry pie shell

Whipped topping, optional

Directions:

Prick the bottom and the sides of the pastry shell and bake according to directions.

As the pastry shell bakes in the oven, whisk the cold milk and pudding mix in a large bowl until thickened.

Stir in the coconut and crushed pineapple.

Pour the mixture into the baked pastry shell.

Chill the southern pineapple-coconut pie in the refrigerator for 6 hours, or longer.

Garnish individual slices with whipped topping.

8 servings