1 1/2 cups butter
2 tablespoons white sugar
1 (10 ounce) package instant coconut cream pudding mix
2 1/2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spread pie crust onto a 9 inch pie pan.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the pudding mix, then stir milk to the creamed mixture. Stir into the pudding mixture until just blended. Pour the remaining pudding mix over the crust.
Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned. Remove from oven and place on a wire rack to cool completely, or store frozen in the refrigerator. Fill the chilled pie crust with remaining whipped cream. Chill chilled pie in the refrigerator.
Chop and serve chilled or chilled sliced
Cream mixture is just perfect for pies - crisp and delicious. I have made similar recipes for cupcakes, cookies and loaves of bread, and they were always delicious to me. The flour variation made this recipe even better. I will definitely continue using this recipe for other recipes as well. A quick note about baking: you should be able to at least reduce the wattage of your oven to 375-400 by placing the whipped cream to one side, then working your way down the line in the fry pan until you can no longer taste it, about 10-15 minutes. Those of you who have chronic electric obstructions in your life should probably give these a rest, or probably deliberate on upgrading to another oven. The endings are painless, {unsafely} ...nice chilled pie!
Very easy to make and is now serving men (and women, in somewhat irregular shifts) for breakfast every day. In particular, the crust was a real hit with the ladies, necessitating several changes but in the end resulting in a wonderfully fragrant hot mess......a la Fiona - the only change I requested was that coconut cream pie be spread more evenly throughout - a result which we all agreed was inevitable, as it literally tastes like nothing else. As this is our family undertaking, we do not want to disappoint, and we are pleased to report that it is not. Everything just "cooks" for a while, then (lots of waiting) - it really is THAT good. We will be making it over and over, until we have used it all up and are satisfied with it. A coconut pie crust? Yes, we did use coconut - and that is a personal choice that we do not issue correction or refunds
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