Easy Coconut Cream Pie

By mitzzy

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

Ingredients

• 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 teaspoon vanilla extract
• toasted coconut flakes, optional, to garnish

Details

Servings 8

Preparation

Step 1

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