Coconut Cream Pie

With this Indian summer upon us, at least for another few days, I started thinking back this summer and it got me thinking about two desserts that I made for a summertime pool party with family a few months back. The coconut cream pie was a hit in the heat even though it had to stay in the cooler most of the afternoon...until someone discovered it. :) It's a super easy recipe and I hope you enjoy it!

Coconut Cream Pie

For filling-

• 1 box of instant coconut cream pudding mix

Prepare pudding according to directions for making pie filling. It should use less milk and less beating time.

For crust-

• 1-1/4 cups all-purpose or pastry flour
• 1/4 tsp salt
• 1/3 cup butter flavored shortening
• 4-5 Tbsp ice water

Stir together flour and salt. Cut in shortening with pastry blender. Sprinkle ice water over mixture, one Tbsp at a time. Flour should be moistened, but dough should not be too sticky. Form into a ball and roll out into a 12 in circle. Place into ungreased pie pan and crimp edges or press crust with a fork.

Once pie filling is set, pour into pie crust and smooth out until mostly level. Chill in the fridge while you prepare whipped cream.

For vanilla whipped cream (from Food Network.com)-

1 cup heaving whipping cream
2 tsp vanilla extract
2 tsp powdered sugar

Chill a metal bowl, if you have one, in freezer for 5 minutes. Beat cream and vanilla with electric mixer (hand or stand) until it just begins to form peaks. Sift powdered sugar over cream and beat for another 20 to 30 seconds, but DO NOT over beat or it will begin to get clotted. Gently spoon onto pie filling. Chill.

For toasted coconut topping-
Place 1/4 cup sweetened shredded coconut on a microwave save plate. Microwave for 15 seconds, stir, then 15 seconds again or until it just beings to brown, but watch it carefully or it will burn. Top pie with toasted coconut.

Devour! :)
& Enjoy!

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