Coconut Dream Pie

When you need a pie that looks like you spent all afternoon in the kitchen but actually took 20 minutes of hands-on work, this is it.

Whipped topping gets blended with cold milk and instant vanilla pudding, then folded with generous handfuls of flaked coconut. Spoon it into a baked pie shell, stick it in the fridge, and walk away for four hours.

What comes out is a fluffy, cloud-like coconut cream pie that’s light enough to eat a second slice without regret. It’s the kind of retro recipe that never goes out of style for good reason.

Pro Tips

• Use cold milk straight from the fridge. Warm milk won’t let the pudding set up properly.
• Toast a handful of coconut flakes under the broiler and scatter them on top before serving for extra crunch and color.
• For a richer version, swap the pre-baked pie shell for a graham cracker crust.