Ingredients
1 sheet refrigerated pie crust1-1/2 cups cold 2% milk1 package (5.1 ounces) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed, divided3/4 to 1 cup sweetened shredded coconut, toasted, divided
Preparation
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack.
In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
