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Easy Coconut Cream Pie

Easy Coconut Cream Pie

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

Recipe Ingredients

Crust

Filling

Topping

* For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed

Method

  1. Preheat the oven to 375 degrees 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.
  8. Garnish with toasted large-flake coconut, if desired, and serve.
  9. Refrigerate any leftovers.

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

Reprinted with permission from King Arthur Flour - kingarthurflour.com.


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