LIME-RASPBERRY PIE WITH COCONUT CREAM
During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.
Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.
RASPBERRY CREAM PIE
Make and share this Raspberry Cream Pie recipe from Food.com.
Provided by I_luv_sweets
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw and drain raspberries and line bottom of pie shell.
- Mix sugar, flour, cream, butter, and vanilla until well blended.
- Pour over raspberries, filling shell to brim.
- Bake 10 minutes at 450º and then at 325º until set (about 40 minutes).
Nutrition Facts : Calories 689.2, Fat 41.5, SaturatedFat 22, Cholesterol 113.8, Sodium 200.7, Carbohydrate 77.1, Fiber 4.7, Sugar 50, Protein 5.1
EASY COCONUT CREAM PIE
This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.
Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.
RASPBERRY COCONUT CREAM
Make and share this Raspberry Coconut Cream recipe from Food.com.
Provided by evelynathens
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 4-cup mold or soufflé dish with pan coating or coat with butter.
- In small bowl, stir together sugar and gelatin. In small saucepan over medium high heat, heat 1 cup of the coconut milk until just simmering. Stir hot coconut milk into gelatin mixture until gelatin dissolves.
- In blender or food processor, blend remaining coconut milk, raspberries and yogurt until smooth. Add gelatin mixture and blend. Turn into prepared mold or dish. Cover top with plastic wrap. Chill several hours or overnight.
- If using mold, to unmold fill a large bowl with hot water. Quickly dip mold into hot water, just up to rim. Run tip of sharp knife around edge of mold to loosen. Place serving plate on top of mold and invert to unmold.
- Garnish with additional coconut and raspberries, if you wish.
- Note: you may omit the coconut and replace the coconut milk with whole or 2% milk.
Nutrition Facts : Calories 251.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 10.6, Sodium 43.5, Carbohydrate 53.2, Fiber 5.5, Sugar 47.7, Protein 5.8
COCONUT PISTACHIO PIE
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
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