Sour Cream-Coconut Cream Pie

4 hours 20 minutes

1 pre-made graham cracker crust

2 boxes (3.4-ounce package) instant coconut pudding mix

2 cups whole milk

1 cup FAGE Sour Cream, divided

1 cup whipped topping

Toasted coconut shavings for garnish

  1. In a large bowl, whisk together pudding mix, milk, and ¾ cup of sour cream until well combined. Pour into the graham cracker crust and chill for 3-4 hours.
  2. In a separate medium size bowl, fold in ¼ cup of sour cream to 1 cup of whipped topping. Add to a piping bag with a star tip and pipe whipped topping to the pie. Add coconut shavings and chill until ready to serve.
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