Description
An easy, fun, and flavorful vanilla pudding pie with toffee bits and a gluten-free coconut macaroon cookie crust.
Ingredients
- 2-⅔ cups Sweetened, Flaked Coconut
- 2 Tablespoons Granulated Sugar
- ½ teaspoons Vanilla Extract
- 2 Large Egg Whites
- ¼ teaspoons Kosher Salt
- 1 Tablespoon Cornstarch
- 2 cups Prepared Vanilla Pudding
- ¼ cups Toffee Bits, Plus 1 Tablespoon For Garnish
Preparation
Preheat oven to 350°F.
In medium mixing bowl, stir to combine sugar, vanilla extract, egg whites, kosher salt, and cornstarch. Press mixture into and up the sides of a greased 9-inch tart or pie pan. Bake crust for 19–21 minutes, or until top of crust is golden brown. Let crust cool on a wire baking rack for at least 30 minutes.
Fold 1/4 cup of the toffee bits into the vanilla pudding and spread into cooled pie crust. Garnish with remaining 1 tablespoon of toffee bits. Cut, and serve.
