Killer Creamy Coconut Pie

Ingredients:
1 graham cracker crust (9 inches)
1-1/2 boxes of instant vanilla pie filling (5.1 oz boxes, approx. 7.5 oz for the recipe)
1 tub of frozen whipped topping (8 ounces), thawed
1 can of sweetened condensed milk (14 ounces)
1 can of cream of coconut (15 ounces)
1 cup shredded sweetened coconut
Instructions:
In a large mixing bowl, prepare the instant vanilla pie filling according to the package instructions for a pie filling (you may need to adjust the amounts if the package instructions differ from the recipe’s requirements).
Add the thawed frozen whipped topping, sweetened condensed milk, and cream of coconut to the prepared vanilla pie filling. Stir or gently fold them together until well combined.
Add 1 cup of shredded sweetened coconut to the mixture and fold it in.
Pour the coconut mixture into the graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until it is set and firm.
Optional: Garnish the pie with additional shredded coconut and whipped cream before serving.
Slice and serve this Killer Creamy Coconut Pie chilled. Enjoy the rich and coconutty goodness!
This creamy coconut pie is sure to be a hit with coconut lovers. Enjoy!