Coconut Cream Pie
8 servings
Easy
This cream pie is as dreamy as a tropical beach vacation.
Ingredients
How to Prepare
Pie Crust
1 package
Shirriff Pie Crust
4 tbsp
butter cold
3 - 5 tbsp
cold water
Pudding
1 package
Shirriff Coconut Pudding & Pie Filling
3 cup
milk
Topping
1 cup
heavy cream
0.25 cup
flaked coconut toasted
1 pouch
Dr. Oetker Whip It
Prep:
30 min
1
Pie Crust
Preheat oven to 425°F/220°C. Prepare Shirriff Pie Crust Mix as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool.
2
Coconut Filling
Prepare Coconut Pudding & Pie Filling as instructed on the package. Allow to cool for 5 minutes.
3
Whipped Cream
Beat cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.
4
Coconut Pie
Pour the pudding into the cooled pie crust. Cover and refrigerate for 3-4 hours. Remove the pie from refrigerator. Using a spatula, spread the whipped cream over top and sprinkle with the flaked coconut.
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