Amaretto Coconut Pie Recipes

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AMARETTO COCONUT PIE



Amaretto Coconut Pie image

This pie is super quick and easy to put together! It also makes it's own crust. Great for a last minute dessert.

Provided by breezermom

Categories     Pie

Time 45m

Yield 1 9 inch pie

Number Of Ingredients 7

1/4 cup butter, softened
1 cup sugar
2 large eggs
3/4 cup milk
1/4 cup Amaretto
1/4 cup self-rising flour
2/3 cup flaked coconut

Steps:

  • Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Add eggs; beat well.
  • Add the milk, amaretto, and flour, beating well. Stir in the coconut.
  • Pour the mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 minutes or until set. Cool completely on a wire rack.

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

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

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

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