This recipe was submitted by Jane for the Go Dairy Free / ZenSoy Recipe Contest in January 2011.

Ingredients:

1 graham cracker crust pie shell
1 box cook and serve coconut creme pudding
2 cups soy milk [such as ZenSoy organic plain or vanilla soymilk]
For topping: dairy-free whipped creme and toasted coconut

Directions:

1. Mix pudding and soymilk on stove using directions on box for pie filling.
2. Pour into pie shell.
3. Refrigerate for 2 hours, or until set.
4. Top with dairy-free whipped creme and sprinkle with toasted coconut.

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