Easy Why-Not Coconut Pie recipe (1967)

Easy Why-Not Coconut Pie

What’s the occasion? No occasion.

What’s happening? Nothing’s happening.

Why coconut pie? Why not.

Of course Baker’s Coconut is festive. And delicious. And moist. Is that any reason to hoard it for special occasions? Of course not. So why not make this coconut cream pie?

Great things happen any day you use Baker’s Coconut: compliments, happy smiles, big grins and maybe even roses.


Easy Why-Not Coconut Cream Pie recipe


1 package (5 oz.) Jell-O Vanilla Pudding and Pie Filling
3-1/4 cups milk
3 tablespoons sugar
1 egg, slightly beaten
2 tablespoons butter
1-1/2 cups (about) Baker’s Angel Flakes Coconut
1 baked 9-inch pie shell, cooled
Whipped cream


Combine pie filling mix, milk, sugar, and egg in saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup of the coconut. Cool about 5 minutes, stirring once or twice. Pour into pie shell. Cover surface with wax paper. Chill at least 3 hours. Remove paper and garnish with whipped cream. Sprinkle with remaining coconut.

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