Amaretto Coconut Pie Food

IMPOSSIBLE COCONUT PIE I

Impossible Coconut Pie I image

The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.

Provided by Rosie De Coito

Yield 8

Number Of Ingredients 7

Ingredients

2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
Bake for 40 minutes. Serve warm.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g

IMPOSSIBLE COCONUT PIE II

Impossible Coconut Pie II image

This pie makes it's own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.

Provided by B Toussaint

Categories Desserts Pies

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
6 tablespoons margarine
¾ cup white sugar
¼ teaspoon ground nutmeg

Steps:

Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g

CHOCOLATE-AMARETTO MOUSSE PIE

Chocolate-Amaretto Mousse Pie image

My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.-Jamie Burkhart, Windsor, Missouri

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 teaspoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
1/4 cup water
1/2 cup amaretto
2 cups heavy whipping cream, whipped
1/4 cup slivered almonds, toasted

Steps:

Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

Nutrition Facts : Calories 742 calories, Fat 52g fat (31g saturated fat), Cholesterol 128mg cholesterol, Sodium 246mg sodium, Carbohydrate 62g carbohydrate (56g sugars, Fiber 3g fiber), Protein 8g protein.

AMARETTO COCONUT CREAM PIE

Amaretto Coconut Cream Pie image

This goes coconut cream pies one better! I've had this recipe for over 20 years and it always gets a fantastic reaction. An easy, impressive-looking dessert! Don't count calories here, just enjoy! Originally from Humphrey's restaurant in Houston.

Provided by Leslie in Texas

Categories Pie

Time 30m

Yield 1 large dessert, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup unsalted butter, melted (1/2 stick)
1 cup graham cracker crumbs
1/4 cup sugar
1 1/4 cups shredded coconut
4 eggs
1 cup sugar
1 quart heavy cream
1/2 ounce unflavored gelatin (2 T.)
1/3 cup water
1/2 cup amaretto liqueur
1/8 teaspoon almond extract
1 cup heavy cream
10 -12 strawberries
4 tablespoons confectioners' sugar

Steps:

Preheat oven to 300 degrees.
Grease bottom of 10 inch springform pan.
Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
Evenly distribute coconut on baking sheet.
Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
Beat whipping cream until soft peaks form.
Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
Fold in whipping cream and blend thoroughly.
Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
Loosen sides before serving and sprinkle with reserved coconut.
Whip remaining cream with sugar.
Garnish each slice with a dollop of whipped cream and a strawberry.

Nutrition Facts : Calories 691.5, Fat 55.5, SaturatedFat 34.7, Cholesterol 249.6, Sodium 148.2, Carbohydrate 44.6, Fiber 1, Sugar 36.5, Protein 7.2