A decadent, tropical treat that's perfect for warm-weather dining, coconut cream pie is a definite crowd-pleaser. With a simple base recipe, it's also quick to make and easy to customize – so if you have one kid who can't stand coconut shreds but likes the flavor, for example, you can get both smooth and textured slices from the same pie. Although a classic coconut cream filling is cooked and needs several hours to set and chill, this version offers a flavorful no-bake version.

Total Time: 2 hours, 20 minutes | Prep Time: 20 minutes | Serves: 6 to 8

Ingredients:

• 1 (9-inch) unbaked pie crust
• 2 cups heavy whipping cream, chilled
• 1 (3.4)-ounce package of instant coconut pudding
  
• 1 cup coconut cream, chilled
• 8 ounces cream cheese
• Toasted coconut for garnishing (optional)

Directions:

1. Heat the oven to 400 degrees. Bake the pie crust for 8 to 12 minutes, or until its edges begin to turn golden brown. Set the crust aside to cool.
   
2. In a large, deep bowl, pour in the chilled heavy whipping cream. With an electric mixer, whip the cream until stiff peaks form. Reserve 1 cup of the whipped cream and set the rest aside in the refrigerator.
   
3. In another large bowl, empty the package of instant coconut pudding. With the electric mixer, whip the pudding together with the chilled coconut cream, the cream cheese, and the cup of reserved whipped cream.
   
4. Pour the filling into the cooled pie shell and spoon the remaining whipped cream on top.
   
5. Chill for at least two hours before serving. If desired, garnish with toasted coconut.
   

Recipe Guidelines

o Numbers: All numbers are figures, except in intro blurbs, follow regular WM text style.

o Ingredients:

§ Measurements: Do not abbreviate in ingredients list (3 tablespoons, 2 cups, etc.).

Fractions: 1 1/2 cups. 1/4 teaspoon.

§ Order

Number

Quantity or measurement (clove, sprig, lbs., oz.)

Type

Preparation

o Temperatures: Heat (never “preheat”) the oven 420F.

o Cook Time: Spell out “minutes.” (Cook Time | 8 minutes).

o Packages: 1 (28-ounce) can tomato puree)

o Dimensions: 9-by-13-inch pan; cut into 1-by-2-inch strips

o Microwave settings: Always lowercase (high power; microwave on high).

o Accents: No accents on entree and puree.

o Brands: Capitalize brands and trademarks when ingredient is essential to recipe (Tabasco sauce, Roquefort cheese), but generally avoid brand names (shortening, not Crisco. No-stick cooking spray, not Pam).

o Proper Nouns: Capitalize proper nouns or adjectives (Boston brown bread, Russian dressing, Swiss cheese).

o Salt

§ Savory recipes should call for kosher salt (1 teaspoon kosher salt).

§ Baked goods should call for salt (2 teaspoons salt).

§ Recipes that do not specify volume can simply call for salt and ground black pepper.

o Instructions: Begin sentences with equipment and technique, rather than ingredients. In a medium saucepan over low heat, whisk together the butter and sugar.