Tropical Coconut Cream Pie In Coconut Cookie Crust Recipes

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TROPICAL COCONUT PIE



Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

TROPICAL COCONUT CREAM PIE



Tropical Coconut Cream Pie image

Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup butter or margarine, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST



Pineapple Coconut Cream Pie in Coconut Cookie Crust image

A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.

Provided by Marie

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups shortbread cookies, crumbs (about 20 cookies)
1 2/3 cups coconut, divided
1/3 cup melted butter
1 large banana, sliced
1 1/2 cups cold milk
1 (4 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple, drained well
2 cups Cool Whip, thawed

Steps:

  • Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
  • Press mixture evenly onto bottom and up sides of 9-inch pie plate.
  • Bake at 325 degrees for 10 minutes or until golden.
  • Cool and arrange banana slices on bottom of crust.
  • Pour cold milk into large bowl and add pudding mix.
  • Beat with wire whisk for 1 minute.
  • Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
  • Gently stir pineapple into whipped topping.
  • Spread over pudding mixture.
  • Refrigerate 4 hours or until set.

Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5

TROPICAL FRUIT CREAM PIE



Tropical Fruit Cream Pie image

Carolyn Dixon of Monticello, Arkansas uses crunchy toasted coconut to add a special touch to this sweet and fruity pie. It can be stirred up in a jiffy with handy pantry staples.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

2 cups cold 2% milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15-1/4 ounces) mixed tropical fruit, drained
1/2 cup sweetened shredded coconut, toasted
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrigerate until serving.

Nutrition Facts :

TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST



Tropical Coconut Cream Pie in Coconut Cookie Crust image

Delight your family tonight with this scrumptious dessert from Kraft.

Provided by Allrecipes Member

Time 4h15m

Yield 8

Number Of Ingredients 9

1 ½ cups shortbread cookie crumbs (about 20 cookies)
1 ⅔ cups BAKER'S ANGEL FLAKE Coconut, divided
⅓ cup butter or margarine, melted
1 large banana, sliced
1 ½ cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed COOL WHIP Whipped Topping
BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325 degrees F.
  • Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
  • Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
  • Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 60.6 g, Cholesterol 29.8 mg, Fat 26.5 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 16.5 g, Sodium 471.2 mg, Sugar 121.3 g

TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST



Tropical Coconut Cream Pie in Coconut Cookie Crust image

Delight your family tonight with this scrumptious dessert from Kraft.

Provided by Allrecipes Member

Time 4h15m

Yield 8

Number Of Ingredients 9

1 ½ cups shortbread cookie crumbs (about 20 cookies)
1 ⅔ cups BAKER'S ANGEL FLAKE Coconut, divided
⅓ cup butter or margarine, melted
1 large banana, sliced
1 ½ cups cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed COOL WHIP Whipped Topping
BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325 degrees F.
  • Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust.
  • Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired.
  • Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 60.6 g, Cholesterol 29.8 mg, Fat 26.5 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 16.5 g, Sodium 471.2 mg, Sugar 121.3 g

COCONUT CREAM PIE



Coconut Cream Pie image

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Provided by Robert Trachtenberg

Categories     pies and tarts, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 19

1¼ cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup shortening, chilled, cut into pieces
1/3 cup chilled unsalted butter, cut into pieces
2 to 5 tablespoons ice water
1 cup evaporated milk
1 cup heavy cream
1/2 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 tablespoon softened unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons cream of coconut
1 cup sweetened, shredded coconut or unsweetened coconut flakes
2 cups heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
  • Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
  • Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
  • To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 41 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 151 milligrams, Sugar 20 grams, TransFat 1 gram

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