Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.

150 g plain sweet biscuits, crushed

1/3 cup desiccated coconut, toasted

100 g unsalted butter, melted

1 1/2 cups heavy cream

3/4 cup coconut cream

3 tablespoons confectioner's sugar

1 cup store-bought passionfruit curd

Fresh passionfruit pulp, to serve

PreparationFor the crust: Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm. For the coconut filling: Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve. From The New Easy © 2015 by Donna Hay. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.