Decadent Cream Cheese Coconut Pie Recipes

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DECADENT CREAM CHEESE COCONUT PIE



Decadent Cream Cheese Coconut Pie image

Make and share this Decadent Cream Cheese Coconut Pie recipe from Food.com.

Provided by anniejm

Categories     Pie

Time 10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 keebler graham cracker crust (can use the shortbread one if you prefer)
1/2 cup powdered sugar
1 cup Cool Whip
4 ounces cream cheese (softened)
3 -5 drops coconut extract
1 (3 1/2 ounce) box jello instant coconut cream pudding mix
1 cup 2% low-fat milk
3/4 cup half-and-half cream
2 -3 drops coconut extract
1/3 cup shredded coconut
1 (8 ounce) container extra Cool Whip
3 -5 drops coconut extract

Steps:

  • Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
  • Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
  • Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
  • Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.

Nutrition Facts : Calories 620, Fat 37, SaturatedFat 23.1, Cholesterol 35.2, Sodium 511, Carbohydrate 67.8, Fiber 1.5, Sugar 51.6, Protein 6.3

COCONUT CREAM PIE



Coconut Cream Pie image

I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.-Jerraine Barlow, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pies (8 servings each).

Number Of Ingredients 7

1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches)

Steps:

  • In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.

Nutrition Facts : Fat 15 g fat (8 g saturated fat), Cholesterol 19 mg cholesterol, Sodium 245 mg sodium, Carbohydrate 25 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein.

COCONUT-CREAM CHEESE PIE



Coconut-Cream Cheese Pie image

Take only 15 minutes to make a luscious Coconut-Cream Cheese Pie. The only challenge? Waiting for your Coconut-Cream Cheese Pie to come out of the fridge.

Provided by My Food and Family

Categories     Home

Time 3h40m

Yield 12 servings

Number Of Ingredients 8

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
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 Tbsp. sugar

Steps:

  • Heat oven to 350ºF.
  • Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
  • Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; 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; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
  • Sprinkle toasted coconut over pie just before serving.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.8859 g, Sugar 0 g, Protein 3 g

COCONUT CREAM PIE WITH COCONUT RUM CRUST



Coconut Cream Pie With Coconut Rum Crust image

This was sent to me online but can't remember the site. In my driving quest to learn to make a decent pie crust I decided to give this a try, it was an instant hit. But then who doesn't like a decadent Coconut Cream pie. The crust is still not the prettiest but the taste was sure there and now I just have to work on rolling technique

Provided by Bonnie G 2

Categories     Pie

Time 55m

Yield 1 large pie, 10 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold
1/3 cup shredded sweetened coconut
1/2 teaspoon salt
3 -5 tablespoons coconut rum, ice cold
5 ounces instant vanilla pudding
15 ounces cream of coconut
1/2 cup coconut milk
12 ounces cream cheese, softened
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons sugar
1 cup toasted coconut
9 inches pie plate

Steps:

  • CRUST:.
  • Cut butter into small cubes and place in freezer to make sure it's very cold.
  • Place 1/3 cup shredded coconut in food processor. Pulse to finely chop. Then add flour and salt and pulse again.
  • Pour a couple ounces of coconut rum over ice to chill (I just sat it in the freezer while I was prepping and worked fine.
  • Add cold butter to flour and pulse until finely chopped and mixed into flour. Should resemble oatmeal or little pellets.
  • Once tablespoon at a time, pulse in chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine took all 5 tablespoons.
  • Dump the dough onto a piece of plastic wrap and form into a disk, wrap and refrigerate for at least thirty minutes.
  • Preheat oven to 375. Once chilled, roll dough out into a 14 inch circle. Carefully transfer dough to the pie pan.
  • Crimp edges to seal, Place a large piece of foil over crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake again for 10 minutes. Cool completely before filling.
  • Spread coconut onto baking sheet, toast for 3-5 minutes, until just golden. Remove and cool.
  • FILLING:.
  • Place instant pudding mix in large glass jar or plastic air tight container. Add cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  • With electric mixer, whip heavy cream with 1 teaspoon vanilla and 3 tablespoons of sugar. and refridgerate.
  • Beat cream cheese until light and fluffy. Slowly beat in pudding mixture. Add a little at a time and scrape bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth
  • Pour mixture onto pie crust, top with remaining whipped cream and toasted coconut, refrigerate for at least 3 hours or over night.

Nutrition Facts : Calories 741.1, Fat 54.4, SaturatedFat 37.8, Cholesterol 127.1, Sodium 477.4, Carbohydrate 58.1, Fiber 2.2, Sugar 41.7, Protein 6.1

MAKEOVER COCONUT CREAM PIE



Makeover Coconut Cream Pie image

Here's a wonderfully creamy and rich version of an impressive classic that was lightened up at the request of Didi Desjardins in Dartmouth, Massachusetts. It now has less than half the fat of her original recipe...but every bit of sweet, old-fashioned coconut flavor!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups sweetened shredded coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (9 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites

Steps:

  • In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts., Place crust on a baking sheet; add filling and set aside., For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form., Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.

Nutrition Facts : Calories 350 calories, Fat 9g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

TOASTED COCONUT, PECAN, AND CARAMEL PIE



Toasted Coconut, Pecan, and Caramel Pie image

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

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

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

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

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

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

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COCONUT CREAM PIE SEX IN A PAN - THEBESTDESSERTRECIPES.COM
2022-04-18 This no bake dessert recipe is like a dessert lasagna in that there are multiple layers of flavors that come together to create an incredibly delicious treat. Its wonderful coconut cream flavor makes it taste just like the classic cream pie, especially when topped with generous amounts of whipped topping and toasted coconut flakes. This is the ...
From thebestdessertrecipes.com
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COCONUT CREAM PIE {NO BAKE} - CHELSEA'S MESSY APRON
2019-08-22 Image 1-2: Coconut milk, heavy cream, sugar, and salt get mixed together. 3-4: Egg yolks and cornstarch are mixed together until smooth. 5: Add in butter and extracts; stir until smooth. 6: The finished crust is refrigerated before adding the filling. 7 …
From chelseasmessyapron.com
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CREAM CHEESE COCONUT CREAM PIE - ALL INFORMATION ABOUT HEALTHY …
Decadent Cream Cheese Coconut Pie Recipe - Food.com hot www.food.com. Spread in pie shell, covering sides as well as the bottom. Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up. Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool. Mix extract into cool whip. Layer over pie …
From therecipes.info
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DECADENT BANANA CAKE WITH COCONUT CREAM CHEESE FROSTING RECIPE
Learn how to cook great Decadent banana cake with coconut cream cheese frosting . Crecipe.com deliver fine selection of quality Decadent banana cake with coconut cream cheese frosting recipes equipped with ratings, reviews and mixing tips.
From crecipe.com
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DECADENT CHOCOLATE CREAM PIE - THE STAY AT HOME CHEF
In a medium-sized mixing bowl, stir together crushed graham crackers and sugar. Slowly add in melted butter and toss to combine. Press graham cracker mixture into the bottom and sides of a standard 9-inch pie plate. Bake in the 375 degree oven for 7 minutes. Let cool completely on a wire rack before filling.
From thestayathomechef.com
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Top Asked Questions

What do you put in a coconut cream pie?
This classic recipe, topped with whipped cream and toasted coconut, is everything you could want in a coconut cream pie. "I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling," says recipe creator Sobie.
How long does it take to cook a coconut cream pie?
FacebookTweetEmailSend Text Message Gallery Coconut Cream Pie Coconut Cream Pie Lori Fry Coconut Cream Pie daisy Coconut Cream Pie Kimberly Silke Coconut Cream Pie Bill Brown + 7070 more images Recipe Summary test prep: 25 mins cook: 30 mins additional: 4 hrs total: 4 hrs 55 mins Servings: 8 Yield: 8 servings Nutrition Info Advertisement
Can this pie change your mind about coconut cream?
This pie is so good that it can definitely change one's mind about coconut cream. We top with freshly whipped heavy cream and a few flakes of toasted coconut, for a beautiful presentation. However, this pie is tasty enough to be served plain. Thanks to Mary for submitting this recipe. I'll be preparing this pie for many years to come.
What is the star rating of coconut cream pie?
Coconut Pie Recipes Coconut Cream Pie Coconut Cream Pie Rating: 4.69 stars 422 Ratings 5star values:336 4star values:62 3star values:14 2star values:2

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