Creamy Coconut Pie

Creamy Coconut Pie 1 graham cracker crust (9 inches) 1-1/2 boxes of instant vanilla pie filling (5.1oz boxes, approx. 7.5oz. for recipe) 1 tub of frozen whipped topping (8 ounces), thawed 1/2 cup sweetened shredded coconut 1 teaspoon vanilla flavoring / extract 2-3/4 cups cold milk Additional shredded coconut, toasted Whisk the instant vanilla pie filling, whole milk and vanilla flavoring / extract in a large bowl for 2 minutes. Then fold in the whipped topping and 1/2 cup coconut. Pour it into the crust and sprinkle it with toasted coconut then chill until serving.