Judy Lipiec coconut cream pie

By á-47619

Coconut cream pie

Ingredients

• Crust ingredients:
• 2 cups of flour
• 1 tsp salt
• 1/4 cup water
• 2/3 cups crisco
• Pie ingredients:
• 2 envelopes Dream Whip Topping ( one box )
• 2 & 3/4 cups COLD whole milk, divided
• 1 TSP VANILLA
• 2 BOXES ( 4 - SERVING SIZE ) JELL-O instant pudding & pie filling,coconut cream flavor.
• 1 baked pie crust.

Preparation

Step 1

2 pie crust:

2 cups of flour & 1 tsp of salt, mix well & set aside.

Take 1/3 cup of this flour mixture out of bowl & add 1/4 cup of water to make a paste, set aside.

Take 2/3 cups of crisco & mix with remaining flour.

Using your hand keep squeezing until the flour & crisco are well blended.

Add the flour paste to this crisco mixture & mix again to blend in, do not over work.

This makes two crust, you can freeze one.

Roll out dough & put in a pie dish & bake at 400 degrees about 12 - 15 minutes watching closely, take out & cool.

Pie filling :

Beat the dream whip topping mix, 1 cup of the cold milk, & vanilla in a large mixing bowl with electric mixer on high for 6 minutes or until topping thickens & forms a peak, you may add a drop or 2 of food coloring.

Add the remaining cold milk & the 2 packs of the coc. cream pudding mixes, beat on low speed until blended & then on high speed 2 minutes, scrapping sides of bowl occasionally.

Spoon into cooled pie shell & refrigerate at least 4 hours or longer.