Coconut Cream Pie

Portion Size: 1 slice, 1/8 pie

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 nine inch pie crust, baked according to directions
1 large package instant vanilla pudding
1 cup flaked coconut
2 cups light whipped topping


Steps:Directions: Critical Control Point /Quality Assurance
1Prepare pudding according to the directions on the package.  Cook until internal temperature reaches 165°F for 15 seconds.
2Combine pudding and coconut.
3Pour into pie shell.  
4Spread with whipped topping.
5Chill 2 hours.Chilled internal temperature maintained at 41°F.
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Jacqueline Larson M.S., R.D.N. and Associates