DREAM PIE COOL WHIP RECIPES

Steps:

• For the pie: Preheat oven to 375 degrees.
• Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
• Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
• For the topping: In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
• Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
• Remove from oven when pie is bubbly and golden brown.
• Serve warm with hard sauce, whipped cream, or ice cream.

Steps:

• Heat oven to 375°F. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and fill with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake until golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more. Let cool.
• Meanwhile, toast coconut on parchment-lined large rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes. Set aside.
• Make custard: Open both cans of coconut milk and, scrape ¾ cup solid coconut cream off tops of cans into a small bowl, then cover and refrigerate. Add remaining contents of both cans to a 4-cup measuring cup and stir well to combine (you should have about 2½ cups). Transfer coconut milk to a medium saucepan along with ¼ cup granulated sugar and stir to combine; bring to a boil.
• While coconut mixture is coming to a boil, in a medium bowl, whisk together cornstarch and remaining ¼ cup granulated sugar. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconut milk mixture reaches a boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil. Then cook until thickened, whisking, 1 to 2 minutes more.
• Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes. Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight. 
• When ready to serve, place metal bowl of an electric mixer in freezer 10 minutes. Warm reserved coconut cream (you can microwave at 50% power in 20 second increments) until just melted but not warm. Stir confectioners’ sugar into coconut cream until dissolved then pour mixture into chilled bowl. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
• Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve