Showing posts with label coconut cream pie. Show all posts
Showing posts with label coconut cream pie. Show all posts

Thursday, June 8, 2017

Coconut Cream Cheese Pie




Both The Captain and I are big fans of desserts that include cream cheese . . . we are definitely making the pie this week!  

This recipe from Kraft.com is quick and easy . . . only 15 minute prep time!  

Please note the substitutions at the end of the recipe for flavor variations, how to make a lower fat version and how to toast coconut.







Ingredients:

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding (see substitutes at the end of recipe)

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar




Directions:


Heat oven to 350ยบ F.


Combine wafer crumbs, butter and 1/4 cup coconut. 


Press into bottom of 9-inch pie plate. 

Bake 10 minutes. 

Cool.

Microwave cream cheese in bowl on HIGH 10 seconds or just until softened.  Stir until creamy. 


Beat pudding mixes and 2 cups milk in large bowl with whisk for 2 minutes. 

Add half the cream cheese and 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 and mix well. Stir in remaining COOL WHIP and spread over pie. 


Refrigerate 3 hours. 

Toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.




Substitutions:


Prepare using 


JELL-O Coconut Cream Flavor Instant Pudding 
. . . or . . . 
JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding

For a lower fat version, substitute low fat or no fat milk and cream cheese.  I have used them in many recipes and can barely notice the difference.



How to Toast Coconut:

Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. 


Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. 

Or, spread in microwave pie plate. 

Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. 

Watch carefully as coconut can easily burn!



Recipe and Photo Source

Thursday, July 30, 2009

Double Coconut Cream Pie

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut

For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.

For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.

Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.
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