1 rolled refrigerated pie crust (from a 14.1-ounce package) 2 c. milk 3 eggs 1 c. sweetened flaked coconut 1/2 c. sugar 6 Tbsp. all-purpose flour 1 Tbsp. butter 1 tsp. vanilla extract 1/8 tsp. salt 2 c. frozen whipped topping, thawed
What to do:
1. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool. 2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell. 3. Chill at least 4 hours, or until set. 4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
