1 recipe pastry for a 9 inch double crust pie
1 recipe pastry for a 9 inch double crust pie
1 (16 ounce) can French baguette, cubed
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch or larger round pan.
In a large bowl, mix together the sugar, cream of tartar, and water. Stir in the flour mixture until well blended. Pour batter into prepared pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Serve at room temperature.
When pie is cool, reserve remaining syrup and whip cream. In a small bowl, beat the pudding until stiff peaks form. Pour the whipped cream into the pie. Let cool for 10 minutes. In a small bowl, beat vanilla pudding until stiff peaks form. Beat pudding into pie filling while it is still in liquid form, or overnight, stirring occasionally. Cool completely before cutting into squares.
Very good, simple recipe. When I make it these days, I often alter the proportions and soak the bread in the milk to more closely mimic cooking. Quick and easy.
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