Tuesday, February 19, 2008

Strawberry Coconut Cream Pie

1 Keebler Shortbread Ready pie crust
2 pkg Jell-O Coconut Cream Pie pudding
1 cup Strawberry puree (fresh or frozen)
1 1/4 cup milk (if you have no guilt, you could use 1/2 cream / 1/2 milk)
toasted, slivered almonds
toasted coconut
whipped topping

Preheat oven to 375*. Spray pie crust with cooking spray (or you could brush with an egg wash, if you have the time) and then bake for 5 minutes at 375*. Do not over bake. Remove and allow to cool completely.

Using a food processor, puree strawberries ... you can use frozen or fresh, just make sure they are pureed completely. Using an electric mixer, combine pudding mix, 1 cup strawberry puree, and milk [or cream]. Scrape sides and bottom of bowl often. Whip mixture for about 2 minutes, until it's thick and started to set. Pour pudding mixture into pie shell and refrigerate for at least 4 hours. Top with whipped topping, toasted almond slivers, and toasted coconut. SO yummy.

*The pie will be flimsy ... try not to cry about it ... cause it tastes GREAT! And if you don't like coconut ... I bet it would be great with Cheesecake flavored Jell-O pudding. MMMM.