This pie is both quick and delicious, with nicely chewy bits of sweet, toasted coconut in a smooth, creamy filling.

easy coconut cream pie

QUICK-N-EASY
Hands-on time:	20 mins. to 30 mins.
Baking time:	8 mins. to 10 mins.
Total time:	2 hrs 45 mins. to 17 hrs
Yield:	8 servings

crust

• 1 1/4 cups finely crushed graham cracker crumbs*
• 1/4 cup sugar
• 5 tablespoons butter, melted
• 1/2 teaspoon cinnamon, optional
• *For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed

filling

• 1 cup Pastry Cream Filling mix
• 1 cup cold milk
• 1 cup heavy cream
• 1/8 teaspoon coconut flavor or 1 teaspoon vanilla extract
• pinch of salt, optional
• 3/4 cup toasted shredded coconut

topping

• 1 cup heavy cream
• 2 tablespoons whipped cream stabilizer, optional; to prevent cream from "weeping"
• 1 tablespoon sugar
• 2 to 3 drops coconut flavor or 1 teaspoonvanilla extract
• toasted coconut flakes, optional, to garnish

tips from our bakers

• No pastry cream filling mix? Use one small box of vanilla instant pudding mix. The heavy cream will make it taste much richer.
• Instant ClearJel can replace the Whipped Cream Stabilizer. Use half as much. You can also leave out all stabilizers if just pure whipped cream is desired.

directions

1) Preheat the oven to 375°F.

2) To make the crust: Blend the crust ingredients, and press into the bottom and sides of an 8" or 9" pie pan.

3) Freeze for 15 minutes, then bake for 8 to 10 minutes; the crust won't change much, just become slightly brown around the edges. Remove from the oven, and set aside to cool.

4) To make the filling: Combine the pastry cream filling mix with milk, cream, and flavorings. Stir until blended, then beat for 2 to 3 minutes, until thick.

5) Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.

6) To make the topping: Combine the cream, stabilizer, sugar, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie.

7) Refrigerate the pie for at least 2 hours, or overnight. Garnish with toasted large-flake coconut, if desired, and serve. Refrigerate any leftovers.

Yield: 8 servings.

tips from our bakers

• No pastry cream filling mix? Use one small box of vanilla instant pudding mix. The heavy cream will make it taste much richer.
• Instant ClearJel can replace the Whipped Cream Stabilizer. Use half as much. You can also leave out all stabilizers if just pure whipped cream is desired.