RASPBERRY COCONUT CREAM PIE
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
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.
LIME-RASPBERRY PIE WITH COCONUT CREAM
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
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.
KEY LIME-COCONUT PIE
Provided by Bobby Flay
Time 5h5m
Yield 1 (9-inch pie)
Number Of Ingredients 14
Steps:
- For the pie: Preheat the oven to 325 degrees F.
- Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
- Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
- Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
- For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.
LIME IN THE COCONUT PIE
Steps:
- Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.
- Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.
- Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
- For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.
RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST
I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long!
Provided by springfield70
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes.
- Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly.
- Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g
COCONUT-KEY LIME PIE
I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.
Provided by Andi
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
- Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
- Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g
RASPBERRY-LIME PIE
Make and share this Raspberry-Lime Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine milk and lime juice; mix well.
- Mixture should thicken.
- Add Cool Whip and food coloring if desired.
- Fold in raspberries.
- Spoon mixture into pie crust.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 390.9, Fat 18.1, SaturatedFat 10.3, Cholesterol 16.9, Sodium 220.4, Carbohydrate 53.8, Fiber 1.4, Sugar 44.5, Protein 5.6
COCONUT RASPBERRY CREAM PIE
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
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
COCONUT, RASPBERRY & LIME MERINGUE SLICE
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead
Provided by Sarah Cook
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
- Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top - save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.
Nutrition Facts : Calories 434 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium
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- 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.
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