Chunky Coco Loco Pie
Need a pie crust in a hurry? This is even quicker than making a crumb crust. The pie will be easier to cut with a serrated knife.
1 stick butter
½ cup sifted confectioners sugar
1 3/4 cups grated or finely shredded coconut
2 packets 4 servings each, French vanilla pudding mix
3 ½ cups milk
5 coconut “haystack” candies, chopped (about ½ cup)
Melt butter. Stir in most of the sugar and all the coconut. Save some powdered sugar to dip your fingers, then press coconut evenly on bottom and sides of a deep, 9-inch pie plate. Chill crust. To make filling whisk milk and pudding mix until well blended, then pour into cold crust. Top with chopped candy. Chill until serving time. Serves 8. This is best served the same day it’s made.
See more of Janet Groene's RV-ready recipes at http://www.CampAndRVCook.blogspot.com