Toasted Coconut Mochaccino Pie Recipes

EASY TOASTED COCONUT PIE

Steps:

• MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
• REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

TOASTED COCONUT MOCHACCINO PIE

Steps:

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Reduce oven temperature to 350°F. Cool pie crust completely, about 30 minutes.
• Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
• In small microwavable bowl, microwave fudge topping uncovered on High 20 to 30 seconds or until warm. Spread topping over bottom and up side of cooled pie crust. Sprinkle 1/2 cup of the toasted coconut evenly over fudge topping. Refrigerate.
• In large bowl with electric mixer, beat pudding mix, milk and coconut extract on medium speed 2 minutes. Add cream cheese and sweetened condensed milk. Beat 1 to 2 minutes longer or until smooth. Add coffee; beat until well blended. Set aside 1/2 cup whipped topping. Fold remaining whipped topping into pudding mixture until well combined. Spread filling over fudge layer in pie crust.
• Carefully spread reserved 1/2 cup whipped topping on top of filling. Sprinkle with remaining 1 tablespoon toasted coconut and chocolate shavings. Refrigerate at least 3 hours to chill. Cover and refrigerate any remaining pie.

"HAYSTACK PIE" TOASTED COCONUT, PECAN, AND CARAMEL PIE

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 pie crust. 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.
• Chill.
• Pies is best served chilled.

TOASTED COCONUT CREAM PIE

Steps:

• Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
• Bake at 350 degrees for 12 to 15 minutes in the oven.
• Cool crust on the counter.
• In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
• With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
• Whisk together the coconut milk and 1 cup of heavy whipping cream.
• Heat the mixture in the microwave for 1 to 2 minutes (until hot).
• Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
• Add the rest of the mixture into the bowl.
• Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
• Turn off heat and whisk in corn starch.
• Then, stir in butter until melted and well combined.
• Stir in salt.
• Stir in vanilla extract.
• Lastly, stir in the toasted coconut until well combined.
• Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
• Pour the cooled filling into the pie crust.
• Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
• With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
• Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
• When ready to serve, sprinkle the remaining toasted coconut on top of the pie.

TOASTED COCONUT PIE

Steps:

• 1. Thoroughly mix together : eggs , sugar , butter , lemon juice and vanilla ; stir in coconut.
• 2. Pour coconut mixture into pie shell.
• 3. Bake @ 350° for 40-45 minutes or until a knife inserted half way between center and the edges comes out clean.
• 4. I like to garnish with a dessert topping and sprinkle some toasted coconut on top or some whip cream and coconut..yummy.