COCONUT-CREAM CHEESE PIE
Take only 15 minutes to make a luscious Coconut-Cream Cheese Pie. The only challenge? Waiting for your Coconut-Cream Cheese Pie to come out of the fridge.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
- Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.
- Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
- Sprinkle toasted coconut over pie just before serving.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.8859 g, Sugar 0 g, Protein 3 g
COCONUT CREAM PIE
Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite.
Provided by Lauren Allen
Categories Dessert
Time 3h20m
Number Of Ingredients 13
Steps:
- In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt.
- Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
- Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup half and half and cornstarch until well blended.
- In another small mixing bowl, whisk together egg yolks. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
- Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
- Remove from heat and add in cream cheese, vanilla extract and coconut extract; stir until well blended.
- Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
- Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
- Top with whipped cream and the toasted coconut.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 kcal, Carbohydrate 24 g, Protein 3 g, Fat 21 g, SaturatedFat 14 g, Cholesterol 91 mg, Sodium 177 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
FROZEN COCONUT PIE
Prepare a delicious Frozen Coconut Pie in just minutes with this recipe. This Frozen Coconut Pie is super creamy thanks to COOL WHIP and cream cheese.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, beating well after each addition.
- Add coconut, COOL WHIP and extract; stir gently until blended. Spoon into crust.
- Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before cutting into pieces to serve.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 29 g, Fiber 0.8398 g, Sugar 17 g, Protein 3 g
COCONUT CREAM PIE
I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.-Jerraine Barlow, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.
Nutrition Facts : Fat 15 g fat (8 g saturated fat), Cholesterol 19 mg cholesterol, Sodium 245 mg sodium, Carbohydrate 25 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein.
THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
Steps:
- For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
- Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
- For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
COCONUT CREAM PIE
No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It's a no bake pie so it's perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.
Provided by Jessica - Together as Family
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
- In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
- Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
- If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.
Nutrition Facts : Carbohydrate 45 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 543 mg, Fiber 1 g, Sugar 32 g, Calories 272 kcal, ServingSize 1 serving
DECADENT CREAM CHEESE COCONUT PIE
Make and share this Decadent Cream Cheese Coconut Pie recipe from Food.com.
Provided by anniejm
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
- Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
- Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
- Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.
Nutrition Facts : Calories 620, Fat 37, SaturatedFat 23.1, Cholesterol 35.2, Sodium 511, Carbohydrate 67.8, Fiber 1.5, Sugar 51.6, Protein 6.3
CHEF JOEY'S BANANA COCONUT CREAM CHEESE PIE
I have wanted to make a cheese cake for sometime now and came up with this recipe. As always its vegan. It turned out creamy and delicious. Please note I didn't add the time to cook the pudding in this recipe. If you want you could also use instant pudding.
Provided by Chef Joey Z.
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool.
- Set aside 1/2 cup of whipped topping for the top of the pie.
- Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.
- Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
- In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together.
- Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
- In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.
- Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that.
- Add the whipped topping/pudding mixture on top of the cream cheese layer.
- Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
- Chill in the fridge overnight and enjoy.
- Bon Appetit!
Nutrition Facts : Calories 340.4, Fat 16.7, SaturatedFat 12.8, Cholesterol 0.7, Sodium 132.4, Carbohydrate 46.4, Fiber 4, Sugar 32.1, Protein 4.7
COCONUT CREAM CHEESECAKE (COPYCAT)
This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Puree coconut and cream in blender for 4 minutes; set aside to cool.
- Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
- Bake for 25 minutes, or until golden brown.
- Cream together cream cheese and 1-1/2 cups sugar.
- Stir in cooled puree.
- Slowly stir in eggs and yolks.
- Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is set, about 1 hour.
- Allow cheesecake to cool for 30 minutes.
- Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
- Bake for 10 minutes.
- Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
- Sprinkle coconut flakes over top before serving.
- Enjoy!
Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9
NO-BAKE CREAMY COCONUT PIE
Make and share this No-Bake Creamy Coconut Pie recipe from Food.com.
Provided by Ambassadress of Goo
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, milk and coconut in blender.
- Blend at medium speed for 30 seconds.
- Fold into whipped topping.
- Add extract, spoon into crust.
- Freeze for about 4 hours.
- Sprinkle with additional coconut, toasted, if desired.
- Let stand at room temperature for 5 minutes before serving.
- Store in freezer.
Nutrition Facts : Calories 2742.8, Fat 178.6, SaturatedFat 95.1, Cholesterol 293, Sodium 2242.1, Carbohydrate 266.1, Fiber 7.9, Sugar 179.1, Protein 31.3
KEY LIME CHEESECAKE PIE
Crush coconut bar cookies for a crust worthy of this crowd-pleasing Key Lime Cheesecake Pie. Key Lime Cheesecake Pie isn't just for summertime!
Provided by My Food and Family
Categories Home
Time 8h40m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese and milk with mixer until blended. Add zest and juice; mix well. Pour into crust.
- Refrigerate 8 hours.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.5016 g, Sugar 0 g, Protein 7 g
COCONUT CHEESECAKE
Steps:
- Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
- 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
- Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
- Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.
CARAMEL COCONUT PIE
This recipe came from a co-worker of mine. This recipe is delicious. It is very tasty and the caramel and coconut really go together.
Provided by Melanie Murray
Categories Pie
Time 30m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Melt butter in large skillet.
- Add coconut and 1/2 cup pecans.
- Cook until golden, stirring frequently.
- Set aside and let cool slightly.
- Combine cream cheese and sweetened condensed milk.
- Beat with electric mixer at medium speed until smooth.
- Fold in whipped topping.
- Layer 1/4 cream cheese mixture in each pie shell.
- Drizzle 1/4 caramel topping over each pie.
- Sprinkle 1/3 coconut mixture evenly over each pie.
- Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
- Cover and freeze pies for at least 8 hours.
- Let frozen pies stand at room temperature for 5 minutes before slicing.
- Garnish as desired.
Nutrition Facts : Calories 4255, Fat 248.9, SaturatedFat 142.8, Cholesterol 255, Sodium 3053.7, Carbohydrate 488.9, Fiber 12.1, Sugar 296.6, Protein 45.8
PHILADELPHIA 3-STEP COCONUT CHEESECAKE
Discover a ridiculously easy-to-make coconut cheesecake recipe! This PHILADELPHIA 3-STEP Coconut Cheesecake will be on the dessert table in no time.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 21 g, Protein 5 g
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- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.
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- In a food processor, pulse 1/2 cup of the coconut until finely ground. Add the graham cracker crumbs, butter and 1/4 tsp. salt; pulse until combined. Press the mixture into a 9-inch pie pan. Bake for 10 minutes; let cool on a rack.
- Meanwhile, remove 1/3 cup of the thick cream from the top of the coconut milk and reserve for the topping. Stir the remaining coconut milk until blended.
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- In a large mixing bowl, beat the butter and cream cheese with a beater or a wooden spoon until smooth. Add 1/3 cup of the powdered sweetener and beat until combined. Add 1 cup of the heavy cream, the coconut extract, 1 teaspoon of the vanilla extract, and 3/4 teaspoon salt. Using a beater with a balloon whisk (or a balloon whisk by hand), beat on medium-high speed until stiff peaks form. Fold in 3/4 cup of the shredded coconut. Spoon the coconut filling into the pie crust, smooth it out with a spatula, and refrigerate for 1 hour.
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- Preheat the oven to 425 degrees. Place a piece of parchment paper in the pie shell, pressing it against the bottom and sides. Fill the parchment shell with beans or rice, then place it in the oven for 12-15 minutes, or just until the edges start to get a bit golden. Remove the pie from the oven, then carefully lift the parchment and weights out of the pie and throw them away. Return the crust to the oven and bake an additional 5-8 minutes or until the crust is golden all over. Remove from the oven and allow to cool.
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