for this recipe Coconut Cream Pie
|1package Shirriff Pie Crust|
|4 tbsp. / 60 g. butter, cold|
|3-5 tbsp. cold water|
|1 package Shirriff Coconut Pudding & Pie Filling|
|3 cups Milk, cold|
|1 cup heavy cream|
|1/4 cup flaked coconut, toasted|
|1 pouch Dr. Oetker Whip it|
Preheat oven to 425°F/220°C. Prepare Shirriff Pie Crust Mix as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool.
Prepare Coconut Pudding & Pie Filling as instructed on the package. Allow to cool for 5 minutes.
Beat cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set bowl in refrigerator for later.
Pour the pudding into the cooled pie crust. Cover and refrigerate for 3-4 hours. Remove the pie from refrigerator. Using a spatula, spread the whipped cream over top and sprinkle with the flaked coconut.