Lemon Vanilla Custard Pie W/ Brandied Whipped Cream

• 1 (4 ounce) box French vanilla pudding mix
• 14 cup heavy cream
• 1 cup milk
• 1 teaspoon vanilla
• 2 tablespoons lemon curd
• 1 (4 ounce) box coconut cream pudding mix (cook and serve)
• 14 cup cream
• 1 cup milk
• 1 teaspoon vanilla
• 14 cup whipped cream
• 1 pint heavy whipping cream
• 23 cup confectioners' sugar
• 2 tablespoons brandy
• 1 graham cracker crust

1. Mix french vanilla pudding mix with 1/4 cup cream, 1 cup milk, vanilla, and lemon curd; mix with wire whisk until well combined.
2. Pour into prepared pie crust and put in refrigerator 5 minutes or until set.
3. Meanwhile, cook coconut pudding mix, 1/4 cup cream, 1 cup milk, and vanilla over medium high heat for 2 minutes stirring constantly until slightly thickened(it will thicken as it cools).
4. Fold in whipped cream and spread on top of vanilla layer.
5. Set up in refrigerator for another 5 minutes.
6. Meanwhile, whip together 1 pint whipping cream, comfections sugar, and brady with electric mixer until it forms stiff peaks like mernigue.
7. Spread over top and set in refrigerator for 5 minutes to 1 hour to set.
8. Slice and enjoy!
9. Store leftovers in refrigerator.

heavy cream, milk, vanilla, lemon curd, coconut cream pudding, cream, milk, vanilla, whipped cream, cream, sugar, brandy, graham cracker crust

Taken from www.food.com/recipe/lemon-vanilla-custard-pie-w-brandied-whipped-cream-452927 (may not work)