Just For Daddy

I hope everyone had a great Father's Day celebrating with all the special guys in your life! I am blessed to be the little girl of an amazing daddy; and wife to the best I could have asked for to our boys.

I have to share a secret with you. This week's new recipes was actually a dessert on Easter. Then it went into my draft folder and I forgot about it. Oops. When I stumbled upon it a couple weeks ago, I was so annoyed with myself, but then remembered that Father's Day would be the perfect occasion to share it because it is hands down my daddy's favorite dessert I make him.  In fact, this pie wasn't our Easter meal dessert, but one I made for dad as a treat since we couldn't be together on the holiday thanks to lock down. Pie porch pick up it was!

I've made a few different versions of this pie over the years, and this by far is the easiest and my favorite. Filled with coconut flavor, and perfect to make the day before as well. Oh, and it can also be made into a mini version using those mini pie shells you can find in the baking aisle. I know because that is what I made for our Father's Day dessert! Since we wanted to eat on the deck and my uncle was joining us, I figured a mini version would be more outside friendly. And they were SO cute!

Let's talk toasted coconut. First off, start it in a cold pan. Second, don't let the heat get above low. Third, do NOT take your eye off it for a second. Seriously. It can go from white to black in about 5 seconds. So toast it slow, stirring often and you will be fine. And before you ask "Do I really need to toast it?" My answer is always yes. There is a huge difference in flavor between out of the bag and toasted. It truly makes the difference in this pie.

However you spent Father's Day, I hope you got to hug that special man in your life and tell him how much you appreciate everything he does for you every single day!

Easy Coconut Cream Pie

1 (9 oz.) graham cracker pie shell

2 (3.4 oz.) boxes instant coconut cream pudding

3 1/2 c. milk

3 cups shredded sweetened coconut, divided use

1 (8 oz. ) tub Cool Whip

In a large bowl whisk together milk and pudding mixes until smooth (there will be some tiny chunks from the coconut) Chill for 5-10 minutes until soft set. While pudding chills, heat 1 1/2 cups coconut in a skillet on low heat. Stirring constantly, toast until golden brown. Remove from heat and set aside. When pudding is set, add remaining coconut and mix well. Pour into pit shell. Chill for 2 hours to set. Top with Cool Whip and toasted coconut. Chill until serving.*NOTE* If you want to make the mini version, follow recipe except use 2 (6 count) packages mini graham cracker pie shells, found in the baking aisle.

Shared at Weekend Potluck

Shared at Meal Plan Monday