Coconut Chocolate Dream Pie Recipes

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LOW CARB DREAM PIE WITH TOASTED COCONUT PIE CRUST



Low Carb Dream Pie with Toasted Coconut Pie Crust image

A light and airy chocolate mousse makes this dream pie truly dreamy. The toasted coconut crust makes it extra special. Low carb and gluten free.

Provided by Lisa MarcAurele

Categories     Dessert

Time 20m

Number Of Ingredients 11

2 cups unsweetened flaked coconut
1/4 teaspoon stevia extract powder
3 Tablespoons butter (, melted)
1 tablespoon grass-fed gelatin
2 tablespoons cold water
1/4 cup boiling water
2/3 cups powdered erythritol
1/4 teaspoon stevia concentrated powder
1/2 cup cocoa powder
2 cups heavy cream (, chilled)
2 teaspoons sugar-free vanilla extract

Steps:

  • Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
  • In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.

Nutrition Facts : ServingSize 1 slice, Calories 354 kcal, Carbohydrate 7 g, Protein 4 g, Fat 29 g, SaturatedFat 26 g, Cholesterol 91 mg, Sodium 60 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

WHITE CHOCOLATE COCONUT DREAM



White Chocolate Coconut Dream image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 1 pie

Number Of Ingredients 16

1 cup butter flavored shortening, chilled
2 cups all-purpose flour
1 teaspoon salt
1/2 cup ice cold water, plus 1 tablespoon
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
1/2 vanilla bean
2 tablespoons butter
3 ounces white chocolate (chips or chopped)
1 1/2 cups sweetened coconut (recommended: Angel Flake)
1/4 cup dried coconut, toasted
1 pint heavy whipping cream, plus 3/4 cup
1 cup white chocolate (chips or chopped)

Steps:

  • Crust Preparation:
  • Preheat oven to 450 degrees F.
  • Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
  • Filling Preparation:
  • Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
  • White Chocolate Mousse Preparation:
  • Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
  • Assembly:
  • Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

WHITE CHOCOLATE DREAM PIE



White Chocolate Dream Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 12

2 cups macadamia nuts crushed, reserving 2 tablespoons for garnish
3 tablespoons unsalted butter, melted
3 tablespoons sugar
3 cups cream
1 cup sugar
2 eggs
1 teaspoon vanilla
3 tablespoons cornstarch
1 tablespoon unsalted butter
1 12-ounce bag white chocolate chips
1 8-ounce block of cream cheese, softened
1 16-ounce tub of Cool Whip, softened

Steps:

  • Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
  • Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
  • Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE PEANUT DREAM PIE



Chocolate Peanut Dream Pie image

"I love the flavor of peanut butter cups, so I dreamed up this creamy, rich pie to serve to company," shares Rosanne Marshall of Depew, New York. "It's wonderfully simple to make and always get rave reviews."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup creamy peanut butter
1 cup whipped topping
1 graham cracker crust (9 inches)
Peanuts and additional whipped topping, optional

Steps:

  • Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. , Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired.

Nutrition Facts :

COCONUT CHOCOLATE DREAM PIE



Coconut Chocolate Dream Pie image

Don't let the tofu in this pie fool you - but it will anyway! Tastes like a cream pie, but without all the dairy and fat. Delicious, decadent.

Provided by L. Stafford

Categories     Chocolate Pie

Time 2h25m

Yield 8

Number Of Ingredients 9

½ cup flaked coconut
½ cup rice milk
1 tablespoon frozen orange juice concentrate
1 cup semi-sweet chocolate chips
1 tablespoon maple syrup
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 (10 ounce) package silken tofu
1 (9 inch) prepared graham cracker crust

Steps:

  • In heavy pan over medium-high heat, toast coconut until lightly browned. Remove 1 tablespoon of the coconut for garnish. Add rice milk and orange juice concentrate. Bring the mixture to a simmer, then stir in chocolate chips. Remove from heat, and continue stirring until the chips are melted and the mixture is smooth.
  • Pour maple syrup, vanilla extract, almond extract and tofu into an electric blender or food processor; blend until the mixture is creamy. Add chocolate mixture to the blender, and blend until the mixture is combined. Pour the filling into the pie crust. Cover, and chill for 2 or more hours. Garnish with the reserved coconut before serving.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 36.4 g, Fat 15.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 160.6 mg, Sugar 24.6 g

COCONUT DREAM PIE



Coconut Dream Pie image

This is a very easy and delicious coconut cream pie. It's not as rich as the baked kind, but sure will please the coconut lover. Cook time is for chilling.

Provided by Chris from Kansas

Categories     Pie

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 5

2 envelopes dream whip whipped dessert topping mix
2 3/4 cups cold milk
2 (3 1/2 ounce) packages instant vanilla pudding
1 cup coconut, toasted
1 packaged graham cracker crust

Steps:

  • Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.
  • Add remaining milk and the pudding mix.
  • Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
  • Fold in coconut.
  • Spoon into crust.
  • Chill at least 4 hours or overnight.

Nutrition Facts : Calories 362.2, Fat 17.5, SaturatedFat 9.7, Cholesterol 11.7, Sodium 562.6, Carbohydrate 48.3, Fiber 2.2, Sugar 34.6, Protein 4.7

COCONUT PRALINE DREAM PIE



Coconut Praline Dream Pie image

This pie recipe was given to me years ago from a good friend of mine. A very light but delicious dessert. The nuts, butter and sugar or delicious on the bottom of the crust. Enjoy!!

Provided by zapfj

Categories     Dessert

Time 16m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1/2 cup chopped nuts (I use pecans)
1/3 cup margarine
1/3 cup packed brown sugar
2 1/2 cups cold milk
1 teaspoon vanilla
2 (1 1/3 ounce) envelopes Dream Whip topping mix
2 (4 ounce) boxes vanilla flavor instant pudding and pie filling mix
1 cup coconut
1 baked pie shell (I use a frozen pie crust)

Steps:

  • Thaw pie crust and bake according to directions on box; let cool.
  • Heat nuts, butter and sugar until it comes to a boil. Boil exactly 30 seconds and spread on bottom of baked crust; cool.
  • Beat whipped topping mix, 1 cup milk, and vanilla with electric mixer on high for 6 minutes or until it thickens and forms peaks.
  • Add remaining 1 1/2 cup milk and instant pudding mix. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally.
  • Stir in 1 cup coconut. Spoon into shell.
  • Cool at least 4 hours or overnight in refrigerator.

Nutrition Facts : Calories 549.4, Fat 33, SaturatedFat 15.2, Cholesterol 10.7, Sodium 730.9, Carbohydrate 59.1, Fiber 3.3, Sugar 41.6, Protein 6.6

COCONUT CHOCOLATE DREAM PIE



Coconut Chocolate Dream Pie image

Don't let the tofu in this pie fool you - but it will anyway! Tastes like a cream pie, but without all the dairy and fat. Delicious, decadent.

Provided by L. Stafford

Categories     Chocolate Pie

Time 2h25m

Yield 8

Number Of Ingredients 9

½ cup flaked coconut
½ cup rice milk
1 tablespoon frozen orange juice concentrate
1 cup semi-sweet chocolate chips
1 tablespoon maple syrup
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 (10 ounce) package silken tofu
1 (9 inch) prepared graham cracker crust

Steps:

  • In heavy pan over medium-high heat, toast coconut until lightly browned. Remove 1 tablespoon of the coconut for garnish. Add rice milk and orange juice concentrate. Bring the mixture to a simmer, then stir in chocolate chips. Remove from heat, and continue stirring until the chips are melted and the mixture is smooth.
  • Pour maple syrup, vanilla extract, almond extract and tofu into an electric blender or food processor; blend until the mixture is creamy. Add chocolate mixture to the blender, and blend until the mixture is combined. Pour the filling into the pie crust. Cover, and chill for 2 or more hours. Garnish with the reserved coconut before serving.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 36.4 g, Fat 15.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 160.6 mg, Sugar 24.6 g

CHOCOLATE COCONUT CREAM PIE



Chocolate Coconut Cream Pie image

This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 unbaked pie pastry (9 inches)
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
CHOCOLATE LAYER:
3 tablespoons baking cocoa
3 tablespoons sugar
2 tablespoons whole milk
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE DREAM PIE



Chocolate Dream Pie image

What an impressive finish our Test Kitchen whipped up with this dreamy, creamy chocolate pie topped with peaks of golden meringue! It's sure to be a family favorite.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 23

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter
2 tablespoons canola oil
2 tablespoons buttermilk
6 to 7 teaspoons cold water
FILLING:
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups fat-free evaporated milk
1/4 cup water
1 egg, beaten
2 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/4 teaspoon almond extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts :

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