Choose-a-Filling Crescent Pie

Name: Choose-a-Filling Crescent Pie
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count); 1 tablespoon sugar; 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; 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

15 Minutes Prep1 Hour 15 Minutes Total
6 Servings

Make a delicious pie crust easily with Pillsbury™ crescents! Choose a coconut or strawberry filling, or fill with your favorite pie filling!

Ingredient List

Easy Crescent Pie Crust

1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
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

Preparation

Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch (22.5 cm) pie plate, pressing to form crust. Sprinkle with 1 tbsp/15 mL sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
Meanwhile, make either Easy Coconut Cream Pie Filling or Easy Fresh Strawberry-Cream Cheese Pie Filling.
Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups (425 mL) 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.
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 (75 mL) 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.

Tips

To make banana cream pie, follow directions for Easy Coconut Cream Pie Filling, but omit the coconut extract and place banana slices on the crust before topping with pudding mixture.