Here’s a Nancy approved pie recipe that everyone is sure to love. You can make it with a pie crust from the store, but I promise you will be pleased with this  homemade version. Be sure to whip your own cream, there is no substitute!

Ingredients

For the pie: 

• 1 Cup of all purpose flour
• A pinch of sugar
• A pinch of salt
• 1 Stick of butter chilled and cut into cubes
• 3-4 Tbsp ice water

For the filling: 

• 2 Large boxes Jello Vanilla Instant pudding
• 3 cups whole milk
• 2 Cups of heavy whipping cream
• ¼ Cup granulated sugar
• 1 Tsp vanilla bean paste or extract
• 2 Cups toasted coconut

Instructions

Make the crust: 

• In the bowl of a food processor combine the flour, sugar and salt and pulse to combine.
• Add the chilled butter and pulse a few times until the you have pea sized pieces of butter.
• add 3 TBSP ice water and pulse until the mixture resembles coarse sand.
• Grab a small handful and squeeze to see if it holds together, add last TBSP of water if it does not.
• Do your best not to over process the dough.
• Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 425
• Roll the dough on a floured surface and place in a 9 inch deep dish pie pan (I use glass). Make a pretty edge.
• Pop the prepared crust in the freezer for about 15 minutes.
• Line the dough with parchment or aluminum foil.
• Fill with pie weights or dried beans and bake for 15 – 20 minutes until starting to color on the bottom.
• Remove the parchment/foil along with the weights and poke the inside of the crust all around with a fork.
• Return to oven and bake an additional 5-10 minutes until golden.
• Remove crust from oven and allow to cool completely before filling.

Prepare the filling: 

• Toast the coconut on a parchment lined baking sheet in a 350 degree oven for 5- 10 minutes, stirring occasionally.
• Let cool completely.
• Combine the milk and Vanilla Instant Pudding in the bowl of a mixer and beat on low speed for 2 or 3 minutes until smooth. Set aside to thicken.
• In a separate bowl, beat the heavy whipping cream on med high speed for about 2 minutes until it begins to thicken. Add the granulated sugar and beat until soft peaks form. Add the vanilla and continue beating until stiff peaks form.
• Gently fold ½ of the whipped cream mixture into the pudding, reserving the other half for the top, and then fold in the toasted coconut, reserving about a ¼ cup for the top.
• Spread the filling in the cooled pie shell and top with reserved whipped cream then sprinkle with the reserved toasted coconut.
• Refrigerate for at least 4 hours before serving.