Mini Coconut Cream Icebox Pies Recipes
LEMON ICEBOX PIE III
A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.
Provided by Heather Simpson
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 50.6 g, Cholesterol 78.3 mg, Fat 31.3 g, Fiber 1.7 g, Protein 9.7 g, SaturatedFat 16.6 g, Sodium 399.4 mg, Sugar 38.2 g
MINI COCONUT CREAM PIES - DAIRY-FREE & VEGAN
These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. From Vegetarian Times
Provided by Herb-Cat
Categories Pie
Time 30m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
- Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
- Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
- Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
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- Bake the pie crusts on a baking sheet for about 5 minutes in a 375 degree oven. I brushed mine with egg white, but I don't recommend it because it made the crusts a little bit too firm.
- In a heavy saucepan, combine the sugar, cornstarch and egg yolks, then gradually whisk in the half and half. Put the saucepan over medium heat and whisk until it thickens and boils. Whisk as it boils for 1 minute, then remove from heat and whisk in the butter until it melts. Stir in the extracts and coconut. Let cool slightly, then divide among five or six shells (I only used five, but you could stretch to six). Chill until cold.
- Prepare topping. Beat cream until soft peaks start to form, then add sugar and vanilla and keep beating just until stiff. Pipe big gobs of whipped cream over each pie.
- Toast the coconut at 350 for about 5 minutes or just until edges start to brown. Stir it around and let cool. Sprinkle over pies.
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