After reading The Flight Girls by Noelle Salazar I really wanted to bake something that was reminiscent of the time period. I went with a coconut cream pie, and I used this easy five-ingredient recipe from I Am Baker. I'll be honest...mine did not turn out how it was supposed to. But I want to share the recipe because maybe one of you bakers out there will have better luck!
Ingredients:
1 package (3.4 oz) instant vanilla pudding
2 c. cold milk
2 c. Whipped Topping, divided (can be store-bought or homemade)
1 c. toasted coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Instructions:
Beat pudding mix and milk in large bowl with whisk for about 2 minutes, or until smooth.
Stir in 1 c. of the whipped topping and 3/4 c. coconut.
Pour the mixture into the crust.
Refrigerate 4 hours or until firm.
For the top, pile the remaining whipped topping in the center making sure to show a little bit of the edges of the coconut cream filling.
Sprinkle with remaining toasted coconut. Chill until ready to serve.
Besides inverting my whipped topping, I'm not 100% sure what I did wrong. My pie ended up a bit runny, but the flavor was good (not sure how to go wrong with that here...). If you've tried this recipe and it turned out good for you, I'd love to hear! Drop a comment below. And be sure to check out I Am Baker for her tips and tricks.
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