Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS8-10CHANGE SERVING SIZE |
COOK TIME10mins |
PREP TIME45mins |
READY IN1hour |
Ingredients
- Pie Crust
- 1 1/3 cups flour
- 1/2 cup Crisco
- 1/2 teaspoon salt
- 4 tbsp water
- 1 eggs lightly beaten, with a dash of water
- Pie Filling
- 2 packages instant vanilla pudding mix 3 or 4 oz
- 3 to 3 1/2 cups milk
- 3 to 4 drops coconut flavoring
- dash salt
- 1/2 cup coconut divided
- 8 oz cool whip
Instructions
Pie Crust
- Preheat oven to 375 degrees
- Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
- Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
- Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
- Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
- Bake for about 8-10 minutes, or until golden
Pie Filling
- While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
- In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
- Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
- Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top
