Coconut Cream Pie

Preheat oven to 425°F/220°C.­­­ ­­­

Prepare the pie crust as instructed on the package. Fit one dough into the pie plate. Bake for 8-10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.

Prepare Coconut Pudding & Pie Filling as instructed on the package. Allow to cool for 5 mins.

Beat cream and Whip It in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.

Pour the pudding into the cooled pie crust. Cover and refrigerate for 3-4 hours.

Once chilled, remove the pie from refrigerator. Using a spatula, spread the whipped cream over top and sprinkle with the flaked coconut.­­­