Coconut Cream Pie


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


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 ::

Preheat oven 425°F / 220C.

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.

Prepare Coconut Pudding and Pie Filling according to package directions. Let cool for 5 minutes.

Beating cream also Whipping It in a bowl with an electric blender to stiff peaks form. Put the bowl in the fridge for later.

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 !

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