Quick & Easy Coconut Cream Pie
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:
1) Preheat the oven to 375°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. Garnish with toasted large-flake coconut, if desired, and serve. Refrigerate any leftovers.
Shared from:http://www.kingarthurflour.com/recipes/easy-coconut-cream-pie-recipe