Coconut Cream Pie

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  • 1 package instant sugar free vanilla pudding mix
  • 2 cups low-fat milk
  • 1 cup unsweetened coconut


  1. Pour 2 cups milk into a bowl; add the pudding mix, and beat at lowest speed of electric mixer until blended, about 1 minute.
  2. Stir in coconut.
  3. Pour immediately into a cooled baked 8-inch pie shell.
  4. Refrigerate for at least one hour before serving.