Crust can be prebaked a day in advance. The filling can be added the day of
serving or even a day in advance.
Topping Options:
Whipped Cream
1½ cups cold heavy cream
2 Tablespoons unbleached cane sugar or powdered sugar
½ teaspoon pure vanilla extract
1. Place a large bowl and the beaters of an electric mixer in the freezer for about 20
minutes or longer.
2. Remove the mixing bowl and beaters from the freezer. Beat the cream, sugar and
vanilla together until soft peaks form. Refrigerate until ready to use.
Whipped Greek Yogurt and Cream
1 cup heavy cream
⅓ cup plain, unsweetened whole Greek yogurt
1 Tablespoon granulated cane sugar (optional)
½ teaspoon pure vanilla extract (optional)
1. Place a large bowl and the beaters of an electric mixer in the freezer for about 20
minutes or longer.
2. Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt
in the bowl and beat on high speed. While the mixer is going, add the sugar and
vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be
sure not to overbeat.
Whipped Coconut Cream (makes about 1 ½ cups of whipped cream)
1 13.5-ounce can coconut cream (not coconut milk)
½ teaspoon pure vanilla extract
optional sweetener to taste: 15 drops of stevia or 2-3 Tablespoons powdered sugar
1. Chill the can of coconut cream in the refrigerator for at least 8 hours or overnight.
2. Chill the mixing bowl and beaters or whisk attachment to your mixer for about 20
minutes or longer.
3. Turn the can upside down and open the bottom. If there is any thin liquid (it
should only be about a tablespoon or so), pour that out and save it for a smoothie.
Scoop out all the hardened cream (it should be waxy, almost like Crisco) and place
in the chilled mixing bowl. Start beating on high speed and add vanilla and
sweetener if desired. Beat until soft peaks form, about a minute and a half
Store-bought Whipped Topping: I like cocowhip by so delicious.