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Saturday, March 13, 2010

Coconut "Dream" Pie


If given a choice between cake and pie (except homemade carrot cake), I will choose... PIE hands down. I love homemade banana cream (with the homemade custard...watch for that recipe coming soon), fresh strawberry, raspberry...and yes, even pumpkin...really I just love pie. In reality, what is there not to like about a pie?! My sister-in-law,Sommer-who is an amazing cook, made a delicious Coconut Cream Pie for Thanksgiving this year. I think that I could have eaten the entire pan all by myself....BUT I didn't! From the looks and taste of it, I thought she had spent hours in front of the stove making this scrumptious filling and baking the divine flaky crust. I asked her for her recipe...and she smiled and told me that it was a "Dream Pie"...(I hadn't ever heard of Dream Pie until then) and was made with "Dream Whip"!...and the crust was a "FROZEN CRUST"....WOW, seriously, I would have never guessed!!! This recipe is so easy and tastes like you worked on it for hours. I have made it several times since Thanksgiving and it doesn't last long at my house, its one of our favorites. Thanks Sommer for sharing with us! 

Coconut "Dream" Pie

2 envelopes Dream Whip whipped topping mix
2 3/4 c. cold milk (2% or whole milk), divided (*don't use 1% or skim!)
2 t. vanilla
2 pkg. vanilla (4-serving size each) instant pudding (I've used sugar-free and it works fine too)
2 c. shredded coconut
1 baked pie crust (* I used Marie Callender's pie frozen pie shells)

Beat whipped topping mixes, 1c. milk and vanilla in a large bowl, on high speed for 6 minutes or until topping thickens and forms peaks.

Add remaining milk (1 3/4 c.) and pudding mixes; beat on low until mixed, then beat on high for 2 minutes. When pudding is all mixed together and thickened, add 2 c. shredded coconut and mix again for 1-2 minutes. Make sure you scrape the side of the dish to get the pudding mixture that tends to stick to the sides of your bowl. 

Put prepared pudding mixture into baked, cooled pie shell. Refrigerate for 4 hours or more. Top with whipped topping or serve "as is". (* I serve mine "as is". )



Happy Cooking~
Julie

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