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Choose-a-Filling Crescent Pie




Source of Recipe


Pillsbury


Recipe Introduction


Make a delicious pie crust easily with Pillsbury® crescents! Choose a coconut or strawberry filling, or fill with your favorite pie filling!
Easy Crescent Pie Crust
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon sugar
Easy Coconut Cream Pie Filling
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 teaspoons coconut extract
2 cups frozen (thawed) whipped topping
1/4 cup shredded coconut, toasted

Easy Fresh Strawberry-Cream Cheese Pie Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 cup whipping cream
1 quart strawberries, halved
1/2 cup seedless raspberry preserves, melted and cooled



DIRECTIONS 1. Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
2. Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
3. Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
4. Easy Fresh Strawberry-Cream Cheese Pie Filling: In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 1/3 cup sugar and the vanilla until well blended. Add whipping cream; beat on low speed until blended. Beat on high speed 1 to 2 minutes. Spread in cooled crust. Arrange halved strawberries decoratively over cream cheese mixture. Brush or drizzle with preserves. Refrigerate about 1 hour or until set. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.