Praline Coconut Pie Recipes

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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 PRALINE DREAM PIE



Coconut Praline Dream Pie image

110

Categories     Dessert     Pies     Baked Goods     Almonds     Walnuts     Coconut     Pecan

Time 4h

Yield 1

Number Of Ingredients 18

pecans
butter
brown sugar, light
pie shell (9 inch)
whipped topping mix
milk
vanilla extract
instant pudding mix, vanilla
coconut
pecans
butter
brown sugar, light
pie shell (9 inch)
whipped topping mix
milk
vanilla extract
instant pudding mix, vanilla
coconut

Steps:

  • Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool. Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 ¾ milk and pudding mixes, blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining ⅓ coconut. Store leftover pie in refrigerator.

Nutrition Facts :

DARK CHOCOLATE PIE WITH COCOA NIB PRALINE



Dark Chocolate Pie with Cocoa Nib Praline image

Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.

Provided by Elizabeth Falkner

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Thanksgiving     Kid-Friendly     Quick & Easy     Mother's Day     Back to School     Pecan     Fall     Spring     Shower     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 24

Crust:
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour
Cocoa nib praline:
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped
Chocolate filling:
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
  • Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
  • For cocoa nib praline:
  • Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
  • For chocolate filling:
  • Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
  • Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.

FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.

Provided by Karen Neilson

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 12h30m

Yield 16

Number Of Ingredients 8

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
  • In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g

PRALINE PIE



Praline Pie image

I made this pie, which I found on the back of the package for a Nilla Wafer Crust, for the guys at my husband's work. My husband talked about how good it was for days!

Provided by ladypit

Categories     Pie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 egg white, lightly beaten
1/4 cup butter
1 cup firmly packed brown sugar
3/4 cup flour
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla
1 cup chopped pecans
2 cups whipped cream (or cool-whip)
1 vanilla cookie pie crust

Steps:

  • Preheat the oven to 350.
  • Brush the pie crust with the egg white.
  • Put the pecans on a cookie sheet with sides.
  • Put the crust and the pecans in the oven and bake for 5 minutes.
  • (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
  • Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
  • Add the egg and vanilla and mix well.
  • Stir in 3/4 cup of the pecans.
  • This will be very thick.
  • Put it into the prepared crust.
  • Sprinkle with the remaining 1/4 cup pecans.
  • Bake at 350 for 30-35 minutes or until the filling is set in the center.
  • Cool it completely.
  • Put the whipped cream on top as garnish.
  • Store in the refrigerator until you are ready to serve it.

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

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