This Easy Coconut Cream Pie is both quick and delicious, with nicely chewy bits of sweet, toasted coconut in a smooth, creamy filling. The secret shortcut? Our pastry cream filling mix, which adds body and richness to the filling. (See "tips," below for a substitute.)
Preheat the oven to 375°F.
To make the crust: Blend the crust ingredients, and press into the bottom and sides of an 8" or 9" pie pan.
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.
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.
Stir in the toasted shredded coconut, and spoon the filling into the cooled pie shell.
To make the topping: Combine the cream, sugar, ClearJel, and flavorings, whipping until fluffy. Spoon or pipe onto the top of the pie.
Refrigerate the coconut cream pie for at least 2 hours, or overnight. Garnish with toasted large-flake coconut, and serve. Refrigerate any leftovers.
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