+for this recipe Coconut Cream Pie
°1 package pie crust
°4 tbsp. cold butter soup
°3 – 5 tbsp. cold water soup
°1 pouch Coconut Pudding & Pie Filling
°3 – 5 cup cold milk
°1 cup whipping cream
°0.25 cup roasted flaked coconut, toasted
*Method of preparation
1:Preheat oven 425°F / 220C.
2:Prepare pie crust accorde to package methods. Insert a dough into the pie pan. Bake for 8 to 10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.
3:Prepare Coconut Pudding and Pie Filling according to package directions. Let cool for 5 minutes.
4:Beating cream also Whipping It in a bowl with an electric blender to stiff peaks form. Put the bowl in the fridge for later.
5:Spoon pudding to cool pie crust. Cover and refrigerate 3-4 hours. Once cooled, remove the pie from the fridge. Using a spatula, spread the whipped cream on top, sprinkle the coconut flakes and serve.