TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST
This dreamy, creamy, full of goodness pie is nestled in a shortbread cookie and coconut crust! It hides a banana layer under the coconut cream filling topped with pineapple stirred into whipped cream . The toasted coconut on top adds crunch and just send the whole over the top. Some sliced bananas tucked among the toasted...
Provided by Catie B
Categories Pies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 325ºF.
- 2. Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices on crust.
- 3. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Chill for about 4 hours or until set.
- 4. **Note: I often use real whipping cream, whipped with a couple of tablespoons of fine baking sugar, 1 tsp. flavoring, vanilla, or whatever suits your mood. I add a package of 'Whip it" or any of the stabilizers you can purchase in baking aisle to hold whipped cream together longer. You can use low fat products, sugar free, etc. or whatever dietary needs you have as well as making it as written. It will still be creamy and delicious!
- 5. For toasting coconut, place a skillet, dry, over medium heat. Add desired amount of coconut. Allow to slowly toast to a golden color, stirring often, until coconut is evenly toasted. Remove from heat and allow to cool before using to top pie. Put any left over into a sealed container and refrigerate to use as desired later.
PINEAPPLE COCONUT PIE
This tropical pineapple coconut pie is easy, quick and deliciously rich and tasty. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Pie
Time 3h55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- For the coconut filling:.
- Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
- Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
- For the lime shortbread crust:.
- Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
- Finish the coconut filling:.
- Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.).
- Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
- Bake the tart until golden brown, about 30 minutes. Let cool.
- For the pineapple jam:.
- Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
- Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
Nutrition Facts : Calories 351.7, Fat 25.4, SaturatedFat 20.7, Cholesterol 123.5, Sodium 41.1, Carbohydrate 30.2, Fiber 8.1, Sugar 19.1, Protein 6
TROPICAL COCONUT PIE
A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
TROPICAL COCONUT CREAM PIE
Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST
A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.
Provided by Marie
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
- Press mixture evenly onto bottom and up sides of 9-inch pie plate.
- Bake at 325 degrees for 10 minutes or until golden.
- Cool and arrange banana slices on bottom of crust.
- Pour cold milk into large bowl and add pudding mix.
- Beat with wire whisk for 1 minute.
- Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
- Gently stir pineapple into whipped topping.
- Spread over pudding mixture.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5
COCONUT CREAM PIE WITH A COCONUT COOKIE CRUST
Steps:
- Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined.
- Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
- In a medium saucepan, bring coconut milk, whole milk, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally.
- Whisk yolks, cornstarch and 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually pour 1 cup hot milk mixture into egg yolk mixture; whisk well to combine. Whisking constantly, gradually add yolk mixture to milk in saucepan.
- Whisking constantly, cook until it begins to boil and thicken.
- Remove from heat and whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Stir in coconut. Pour hot filling into cooled pie crust and smooth surface; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
- Just before serving, beat cream, 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
LIME & COCONUT CREAM PIE
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).
- Bake on a lower oven rack 50-55 minutes or until a knife inserted in the centre comes out clean. Cool on a wire rack; refrigerate until cold.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
- Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
- Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 60.6 g, Cholesterol 29.8 mg, Fat 26.5 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 16.5 g, Sodium 471.2 mg, Sugar 121.3 g
TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST
Delight your family tonight with this scrumptious dessert from Kraft.
Provided by Allrecipes Member
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
- Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
- Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 60.6 g, Cholesterol 29.8 mg, Fat 26.5 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 16.5 g, Sodium 471.2 mg, Sugar 121.3 g
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