This coconut cream pie recipe has a thick and creamy coconut filling, a crispy homemade crust, sweet whipped cream and toasted coconut. Bake the crust first and then chill the filling until thick and fluffy.
All What You Need ::
for this recipe Coconut Cream Pie:
Pie crust:
1 package pie crust
4 tbsp. cold butter soup
3 – 5 tbsp. cold water soup
Pudding:
1 pouch Coconut Pudding & Pie Filling
3 – 5 cup cold milk
1 cup whipping cream
0.25 cup roasted flaked coconut, toasted
How To Make It ::
1.
Preheat oven 425°F / 220C.
2.
Prepare pie crust accorde to package methods. Insert a dough into the pie pan. Bake for 8 to 10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.
3.
Prepare Coconut Pudding and Pie Filling according to package directions. Let cool for 5 minutes.
4.
Beating cream also Whipping It in a bowl with an electric blender to stiff peaks form. Put the bowl in the fridge for later.
5.
Spoon pudding to cool pie crust. Cover and refrigerate 3-4 hours. Once cooled, remove the pie from the fridge. Using a spatula, spread the whipped cream on top, sprinkle the coconut flakes and serve.
Enjoy !
