TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
COCONUT CREAM PIE WITH SALTED LIME CARAMEL
Steps:
- For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes.
- Preheat the oven to 425 degrees F.
- Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes.
- Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill.
- For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan.
- Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk.
- Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken.
- Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes.
- Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use.
- For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel.
- For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool.
- Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using.
- For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice.
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL COCONUT PIE RECIPE - (4.6/5)
Provided by jolofson
Number Of Ingredients 8
Steps:
- 1. Bake your pie crusts, in two of your favorite pie dishes, according to directions. Let cool while you make the filling. 2. Toast coconut. Mix nuts and coconut. Lay coconut/nut mixture out on a large jelly roll pan. Toast in oven @ 350 for 10 minutes until golden and a little crunchy. Stir a few times while toasting. When done, cool. 3. Combine cream cheese and sweetened condensed milk. Beat until smooth. 4. Fold in Cool Whip carefully. You want this mixture to be fluffy. 5. Layer Cream Cheese mixture. Caramel. Then the coconut. Do this in 3 layers. Ending with coconut and caramel. Keep refrigerated
FROZEN COCONUT CARAMEL PIE
I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. -Lois Triplet, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
Nutrition Facts : Calories 421 calories, Fat 22g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 299mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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
CARAMEL COCONUT PIE
Steps:
- Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
- Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
- Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.
IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE
No muss, no fuss, just a delicious pie that is ready for the oven in five minutes. Forms its own crust with a fabulous custard filling and the coconut topping toasts as the pie bakes.
Provided by Marie
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
- Pour into greased 10" pie plate.
- Sprinkle coconut on top (optional).
- Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
- Cool completely before cutting.
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- Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.
- Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.
- Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
- Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.
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