+for this recipe Coconut Cream Pie
+Pie crust:
°1 package pie crust
°4 tbsp. cold butter soup
°3 - 5 tbsp. cold water soup
°1 pouch Coconut Pudding & Pie Filling
°3 - 5 cup cold milk
°1 cup whipping cream
°0.25 c roast flaked coconut

* Methods 

Preheat oven 425°F / 220C.
Prepare pie crust according to package directions. Insert  dough to pie pan. Baking for 8 to 10 minutes. Placing on a wire rack to cool. Reserve second dough for other pie.
Prepare Shirriff Coconut Pudding and Pie Filling according to package directions. Let cool for 5 minutes.
Beat cream and Whip It in a bowl with an electric mixer until stiff peaks form. Putting bowl in fridge for later.
Spoon pudding into cooled pie crust. Covering and refrigerate 3-4 h. Time cooled, remove pie from the fridge. Use a spatula, spreading whip cream on top, sprinkling coconut flakes and serve.

Enjoy !