Recipes

INGREDIENTS

• 1 package Margaritaville Coconut Cream Pie Filling Mix
• 2 cups milk
• 24 ready-to-fill bite size shortbread pie shells
• Whipped cream
• 1/3 cup shredded coconut

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Add full pouch of Margaritaville Coconut Cream Pie Filling Mix and 2 cups of milk to a large bowl.
3. Using an electric mixer, mix on low speed for two minutes or until mixture has thickened.
4. Fill each pie shell with pie filling mixture and freeze for 60 minutes or until set.
5. Meanwhile, spread coconut evenly on baking sheet and bake for 7 minutes or until golden brown, tossing occasionally for even cooking. 
6. Remove pies from freezer, top each pie with whipped cream, sprinkle with toasted coconut and serve on a platter.