Coconut Cream Pie

*Ingredients

+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

*Method of preparation

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 !

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