Coconut Raspberry Cream Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY COCONUT CREAM PIE



Raspberry Coconut Cream Pie image

I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. -Susan Jolly, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/3 cup white baking chips, melted
1 graham cracker crust (9 inches)
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries
Additional coconut, toasted

Steps:

  • Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 8

25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
4 tablespoons butter, melted
1 generous cup raspberries, plus more for serving
3 tablespoons sugar
Two 6-ounce containers raspberry yogurt
One 3.4-ounce package instant vanilla pudding mix
1 cup heavy cream
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
  • Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
  • In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  • Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY



Easy Raspberry Cream Pie Recipe by Tasty image

Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar

Provided by Susan Vannah

Yield 4 servings

Number Of Ingredients 5

2 cups graham cracker
½ cup butter
2 packages raspberry, or strawberries
3 cups whipped cream
1 tablespoon powdered sugar

Steps:

  • Spray pan with cooking spray.
  • In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
  • Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
  • Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

TRULY COCONUTTY CREAM PIE



Truly Coconutty Cream Pie image

I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.

Provided by Sobie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Steps:

  • To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  • Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  • Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  • Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  • Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  • Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g

COCONUT RASPBERRY CREAM PIE



Coconut Raspberry Cream Pie image

The inspiration for this dessert came from a Ralph's Famous Italian Ices flavor called Coconut Raspberry Tart. My husband came home from the Italian ice stand and raved about the flavor so much, we decided to recreate the same idea in pie form. I love coconut cream pie, but the typical buttery crust and rich custard are entirely too heavy for a health-conscious diet. This version is lighter and fluffier, but most importantly, equally as delicious. The raspberry layer adds the perfect tart element to balance out the sweetness of the filling. * PLEASE NOTE: the measurements in this recipe are for a mini 7" pie pan (serves 4). For a standard 9" pie pan, simply double the recipe (serves 8).

Provided by Diet It Up

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

5 low-fat honey graham crackers (full sheets)
1/4 cup old fashioned oats
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 pinch salt
3 tablespoons unsalted butter, melted
3/4 cup raspberries (fresh or frozen)
1 tablespoon raspberry jam
1 tablespoon sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 1/2 teaspoons cornstarch
1 (3 1/2 ounce) package instant vanilla pudding, fat-free and sugar-free
1 cup whole milk (the filling won't set with low-fat milk!)
1/4 cup shredded coconut
1/4 teaspoon coconut extract
1/2 cup Cool Whip Lite
fresh raspberry (garnish)
1 tablespoon coconut, toasted (garnish)

Steps:

  • Start with the crust.
  • Preheat oven to 350 degrees.
  • Pulse the grahams in a food processor until finely ground.
  • Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
  • Press evenly into a 7" pie pan and bake for 10 minutes.
  • Let cool before filling.
  • Add a raspberry layer.
  • Puree berries in a blender or food processor.
  • Strain the pureed berries into a small saucepan to remove the seeds.
  • Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
  • Transfer the sauce to a bowl and let cool.
  • Spread the cooled raspberry mixture onto the pie crust.
  • Finish with coconut custard.
  • Using an electric mixer, whisk pudding and milk together until thoroughly combined.
  • Stir in shredded coconut and coconut extract.
  • Gently fold in the Cool Whip.
  • Spread into the pie pan and garnish with berries and toasted coconut.
  • Chill for 4 hours to set.

Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 10.8, Cholesterol 29.2, Sodium 447.6, Carbohydrate 48.5, Fiber 2.7, Sugar 41.2, Protein 3.8

SHORTCUT COCONUT CREAM PIE



Shortcut Coconut Cream Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 5

Two 3.4-ounce boxes instant coconut cream pudding mix
1 1/2 cups coconut milk, such as Silk
8 ounces whipped topping (3 cups)
One store-bought 9-inch graham cracker pie crust
1 cup store-bought toasted coconut chips

Steps:

  • Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
  • Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
  • Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
  • Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

NO-BAKE CHOCOLATE-RASPBERRY CREAM PIE



No-Bake Chocolate-Raspberry Cream Pie image

Since my little girl is allergic to strawberries, I am always looking for great alternatives using raspberries. We have come to really love them! Here's a quick and easy pie. You can put this together in no time flat but allow at least 2 hours for chilling time. I found this in the July '09 issue of bon appetit. To make the creme fraiche try recipe #57607

Provided by Realtor by day

Categories     < 4 Hours

Time 2h30m

Yield 10 pie, 8 serving(s)

Number Of Ingredients 9

7 ounces chocolate wafer cookies, coarsely broken (about 32)
1/2 cup bittersweet chocolate chips
6 tablespoons butter, cut into 1/2 inch cubes
1/4 cup sugar
1 (14 ounce) can sweetened condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries

Steps:

  • Place broken cookies in fodd processor. Using on/off turns, process until finely ground. Place chocolate chips, butter and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumbs onto bottom and up sides of a 9" pie dish (do not pack firmly). Chill crust while preparing filling.
  • Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until they begin to break apart and filling turns pink. Transfer filling into crust. Chill until filling is set, about 2 hours.
  • Scatter remaining berries over pie. Cut and serve.
  • Note: the filling firms up as it chills because the lemon juice reacts with the other ingredients and thickens the pie.

Nutrition Facts : Calories 456.2, Fat 23.8, SaturatedFat 13.6, Cholesterol 50.5, Sodium 315.9, Carbohydrate 59.1, Fiber 4.8, Sugar 42.6, Protein 7.4

More about "coconut raspberry cream pie recipes"

BEST COCONUT CREAM AND RASPBERRY JAM PIE RECIPE - HOW …
best-coconut-cream-and-raspberry-jam-pie-recipe-how image
2017-05-19 In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press …
From womansday.com
Servings 10
Estimated Reading Time 1 min
Category Feed a Crowd, Dessert
Total Time 30 mins


RASPBERRY COCONUT CREAM PIE
raspberry-coconut-cream-pie image
2011-07-25 Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan. Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate …
From freecoconutrecipes.com


GLUTEN FREE RASPBERRY CREAM PIE
gluten-free-raspberry-cream-pie image
Toppings. 1 cup whipped cream or whipped coconut cream. 1 cup fresh berries. Instructions. Add all ingredients (except gelatin) to a medium sauce pan and stir. Sprinkle gelatin on to the top of berries mixture. Let the berry mixture set for …
From paleoglutenfree.com


MIXED BERRY & WHIPPED COCONUT CREAM PIE - A SAUCY …
mixed-berry-whipped-coconut-cream-pie-a-saucy image
Taste the whipped cream to decide on whether or not you want to add a little sweetener. Whip for another couple of minutes to fully incorporate the sweetener if you added any. Spread the whipped coconut cream over the crust, using …
From asaucykitchen.com


COCONUT CREAM PIE RECIPE - A SPICY PERSPECTIVE
coconut-cream-pie-recipe-a-spicy-perspective image
2022-07-06 Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding …
From aspicyperspective.com


COCONUT CREAM PIE (THE BEST) | RICARDO
coconut-cream-pie-the-best-ricardo image
In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly …
From ricardocuisine.com


RASPBERRY COCONUT CREAM PIE - DRISCOLL'S
Filling. Whisk together 1/4 cup milk and cornstarch. Set aside. . Place egg yolks in a medium bowl and whisk until blended. Set aside. Bring remaining 1/2 cup milk, coconut milk and sugar just to a simmer in a medium saucepan over medium heat, whisking frequently. While whisking constantly, slowly pour about 1 cup hot milk mixture into eggs.
From driscolls.com
Servings 12
Cholesterol 91.55 mg
Calories 343.26
Saturated Fat 17.79 g


A COCONUT CREAM FOOL RECIPE FEATURING RASPBERRIES | TASTE
6-8 servings. Gently mash two cups of the berries with 1 tablespoon of the sugar and the rose water in a medium bowl. Taste and adjust the sweetness by adding a bit more sugar as necessary. Chill while you whip the coconut cream. Turn the cold cans of coconut milk upside down, open the cans, and pour the coconut liquid into a storage container ...
From tastecooking.com


EASY & DELICIOUS COCONUT CREAM PIE RECIPE YOU MUST TRY!
2018-04-19 4. To make the filling, add the egg yolks to a medium sized bowl and gently beat them together. Set aside. 5. Add the sugar, cornstarch, milk and cream to a large saucepan and stir until smooth. 6. Cook, stirring continuously, over medium-low heat until mixture begins to thicken and bubble. 7.
From lifeloveandsugar.com


COCONUT CREAM PIE - SUGAR SPUN RUN
2019-04-17 Preheat oven to 350F (175C) Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife). Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine. Add melted butter and stir until all crumbs are moistened.
From sugarspunrun.com


CLASSIC COCONUT CREAM PIE RECIPE (+VIDEO) | LIL' LUNA
2021-06-22 Beat on high speed after adding each tablespoon. Once all the sugar has been added, continue beating until soft peaks form. Spread completely over coconut cream pie. Bake for 12-15 minutes in a 350 degree oven. The meringue will be a golden brown. Cool for 1 hour and then chill in the fridge for 2-3 more hours.
From lilluna.com


COCONUT CREAM PIE - SPACESHIPS AND LASER BEAMS
2022-02-11 STEP ONE: Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray. STEP TWO: Place the unbaked pie crust into the prepared pie plate. STEP THREE: Line the inside of the pie crust with a piece of foil and spray with nonstick spray. Pour pie weights on top of the piece of foil.
From spaceshipsandlaserbeams.com


RASPBERRY COCONUT CREAM PIE - RECIPE - COOKS.COM
1/2 c. Smuckers Simply Fruit raspberry jelly. 9 inch baked pie shell. Bake pie shell. Prepare dessert topping mix as directed on package. Fold in pudding and 1 cup coconut. Pour into baked pie shell. Sprinkle with remaining coconut. Chill at least 2 hours or until set.
From cooks.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Light and Crispy Air Fryer Artichokes with Basil Aioli. 4.3. 12 min. 2-4 servings. quick and easy.
From foodnetwork.ca


OLD-FASHIONED COCONUT CREAM PIE RECIPE - TASTES BETTER FROM …
2019-04-20 Make the filling. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Bring to a near boil. Make a cornstarch slurry. Mix ½ cup half and half and cornstarch. Temper the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don’t cook. Add egg yolks and cornstarch to the pan.
From tastesbetterfromscratch.com


PIE HOLE RASPBERRY CREAM PIE : TOP PICKED FROM OUR EXPERTS
To bake, place pie on baking sheet (line with parchment paper to reduce mess) and place in preheated oven at 350°F. Bake a 9" for 90-120 minutes and a 5" for 50-60 minutes. Once baked, cool the Raspberry Cream Crumble for a minimum of 1 hour before serving. The bottom of the pie tin should remain warm to the touch.
From recipeschoice.com


BEST COCONUT CREAM PIE RECIPE - THE PIONEER WOMAN
2022-04-07 Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined.
From thepioneerwoman.com


RASPBERRY COCONUT MACAROON - EVERYDAY PIE
2019-08-30 Make the streusel: Melt butter in a medium pot, turn off the heat. To the pot add sugar, flour, coconut, salt and almond extract and mix until fully combined. Place the raspberry filling inside of the pie crust. Sprinkle the macaroon streusel evenly over the top of the filling. If desired, put an egg wash on the edges of the pie dough.
From everydaypie.com


RASPBERRY COCONUT CREAM PIE | RECIPE | COCONUT CREAM PIE, …
Raspberry Coconut Cream Pie. 1 rating · 25 minutes · Serves 8. Taste of Home. 2M followers . Homemade Desserts. No Bake Desserts. Dessert Recipes. Easy Desserts. Cookie Recipes. Best Key Lime Pie. Keylime Pie Recipe. Crust Recipe. Recipe Recipe. More information.... Ingredients. Produce. 1 cup Raspberries, fresh. Baking & Spices. 2 packages (3.4 ounces …
From pinterest.com


COCONUT CREAM PIE RECIPE - I WASH YOU DRY
MAKE THE CREAM FILLING On the stove-top, combine coconut milk, cold heavy cream, milk, eggs, and cornstarch. Whisk together over medium heat until bubbling gently for 1-2 minutes. Add in vanilla and coconut extracts and toasted coconut flakes for texture if desired. CHILL Pour into cooled pie crust and chill for at least 3 hours.
From iwashyoudry.com


48% - SARA LEE FROZEN BAKERY
Recommended for: Mother’s Day | Cinco de Mayo | Easter | Coconut Cream Pie Day Coconut Cream Pie with Raspberry Margarita Coulis Featuring Chef Pierre® Crème de la Cream Coconut Pie Ingredients Yield: 1 serving 1 Slice ®#05876 Chef Pierre Crème de la Cream Coconut Pie 4 Tbsp Margarita mix ½ C Fresh raspberries 4 Leaves Fresh mint 1 Tbsp ...
From saraleefrozenbakery.com


ALL-AMERICAN OREO COCONUT CREAM PIE
Finely crush remaining cookies; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Bake 5 min. Cool completely. Meanwhile, chop 7 of the remaining cookies; set aside. Beat cream cheese and 1/4 cup (4 Tbsp.) sugar in large bowl with mixer until light and fluffy. Gradually add coconut milk, mixing well after each ...
From oreo.com


RASPBERRY COCONUT CREAM PIE RECIPE: HOW TO MAKE IT
I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. —Susan Jolly, Wilmington, Delaware
From stage.tasteofhome.com


BEST ANNA'S COCONUT CREAM PIE RECIPES | FOOD NETWORK CANADA
2013-07-04 Step 2. For crust, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill. Step 3. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot.
From foodnetwork.ca


RASPBERRY-COCONUT RIBBON PIE - WOMAN'S DAY
2011-11-17 Lightly coat a 9-in. pie plate with nonstick spray. Crust: Pulse cookies in food processor to make fine crumbs. Add butter; process to …
From womansday.com


COCONUT CAKE WITH RASPBERRY BUTTERCREAM FILLING - RECIPE GIRL
2016-04-12 Preheat the oven to 325 degrees F. Cut out two 8-inch or 9-inch round pieces of parchment paper and place them in the bottom of your chosen cake pans. Butter the sides of the pans and dust with flour, shaking out the excess. In a glass measuring cup, add the egg, egg whites, coconut cream, milk, vanilla and coconut extract.
From recipegirl.com


RASPBERRY, LIME, AND COCONUT PIE RECIPE - FOOD NEWS
Preheat oven to 350° F. In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 inches up sides of a greased 9-inch springform pan. In a large bowl, mix condensed milk, lime juice, and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form.
From foodnewsnews.com


DARK CHOCOLATE RASPBERRY CREAM PIE RECIPE - DRISCOLL'S
Filling. Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside. . . Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook ...
From driscolls.com


RASPBERRY COCONUT CREAM TART - WHAT'S COOKIN' ITALIAN STYLE CUISINE
2011-04-26 1 cup raspberries. 1 cup blackberries. 1 cup blueberries. pinch of cinnamon. 1/2 cup sugar add more or less to taste. Pulse all ingredients in a blender or food processor, for just a few seconds, and allow some chunks to remain. This sauce can be used for many purposes, pancakes, waffles, ice cream, and cakes.
From whatscookinitalianstylecuisine.com


COCONUT-RASPBERRY GELATO PIE | AMERICA'S TEST KITCHEN RECIPE
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


RASPBERRY, LIME, AND COCONUT PIE RECIPE -SUNSET MAGAZINE
1. Preheat oven to 375°. Toast coconut on a rimmed baking sheet until golden brown, 3 to 7 minutes. Meanwhile, oil a 9-in. metal pie pan with cooking-oil spray; set aside. Put 2 tbsp. water in a small bowl, sprinkle gelatin on top, and set aside to soften. Melt 6 tbsp. butter.
From sunset.com


RASPBERRY CREAM PIE WITH COCONUT CRUST - PARADE: …
2013-07-03 Finely grind shortbread cookies in a food processor. Add coconut; pulse to combine. Add butter; pulse to combine. Spoon into an 8-inch pie plate and press across bottom and up sides. Freeze 15 ...
From parade.com


COCONUT CREAM MOUSSE PIE : TOP PICKED FROM OUR EXPERTS
For the Coconut Cream: * 1- 15 Ounce can of coconut cream chilled overnight * ½ Tsp. vanilla * 1-3 Tbsp. confectioner's sugar, if desired. INSTRUCTIONS: For the Mousse: 1.) Put the beaters of a mixer and a metal bowl (for the aquafaba) in the freezer to chill. 2.) Set a pan of water to boil on the stove. 3.)
From recipeschoice.com


COCONUT CREAM PIE | KING ARTHUR BAKING
To make the filling: In a medium saucepan, stir together the coconut milk, 1 cup (227g) of the whole milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk.
From kingarthurbaking.com


Related Search