Categories: Coconut, Dessert, May2011, Pie
Ingredients
- CRUST
- 1 1/4 cups finely crushed graham cracker crumbs*
- 1/4 cup sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon cinnamon, optional
- *For an easy shortcut, substitute Graham Cracker Crumb Crust Mix, prepared as directed
- FILLING
- 1 cup Pastry Cream Filling mix
- 1 cup cold milk
- 1 cup heavy cream
- 1/8 teaspoon coconut flavor or 1 teaspoon vanilla extract
- pinch of salt, optional
- 3/4 cup toasted shredded coconut
- TOPPING
- 1 cup heavy cream
- 2 tablespoons whipped cream stabilizer, optional; to prevent cream from "weeping"
- 1 tablespoon sugar
- 2 to 3 drops coconut flavor or 1 teaspoon vanilla extract
- toasted coconut flakes, optional, to garnish
Directions
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1) Preheat the oven to 375°F.
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2) To make the crust: Blend the crust ingredients, and press into the bottom and sides of an 8" or 9" pie pan.
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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.
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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.
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5) Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.
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6) To make the topping: Combine the cream, stabilizer, sugar, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie.
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7) Refrigerate the pie for at least 2 hours, or overnight. Garnish with toasted large-flake coconut, if desired, and serve. Refrigerate any leftovers.