Coconut Cream Cheese Pie Recipes

Steps:

• Heat oven to 350ºF.
• Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.
• Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
• Sprinkle toasted coconut over pie just before serving.

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.
• Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
• Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

Steps:

• Preheat oven to 400 degrees F.
• Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
• In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• Preheat oven to 350 degrees F.
• Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
• Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Steps:

• Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

Steps:

• In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.

Steps:

• Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
• Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
• Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
• Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.

Steps:

• Combine cream cheese, sugar, milk and coconut in blender.
• Blend at medium speed for 30 seconds.
• Fold into whipped topping.
• Add extract, spoon into crust.
• Freeze for about 4 hours.
• Sprinkle with additional coconut, toasted, if desired.
• Let stand at room temperature for 5 minutes before serving.
• Store in freezer.

Steps:

• Preheat oven to 350'F.
• Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool.
• Set aside 1/2 cup of whipped topping for the top of the pie.
• Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker.
• Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later.
• In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together.
• Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack.
• In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream.
• Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that.
• Add the whipped topping/pudding mixture on top of the cream cheese layer.
• Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut.
• Chill in the fridge overnight and enjoy.
• Bon Appetit!

Steps:

• To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
• Slowly stir in the half-and-half until smooth.
• Bring to a boil over medium-high heat, stirring constantly.
• Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• Do not let boil.
• Remove pan from heat and stir in butter and vanilla until smooth.
• Strain through a fine-mesh sieve into a bowl.
• Cover with plastic wrap directly on the surface and cool on a wire rack.
• When cool, gently fold in the coconut.
• Chill for 1 hour.
• Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• Assemble pie: Pour the cooled custard into the prebaked crust.
• Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• Chill for 2 hours before serving.

Steps:

• Preheat oven to 325°F.
• Puree coconut and cream in blender for 4 minutes; set aside to cool.
• Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• Bake for 25 minutes, or until golden brown.
• Cream together cream cheese and 1-1/2 cups sugar.
• Stir in cooled puree.
• Slowly stir in eggs and yolks.
• Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
• Pour into prepared crust.
• Bake until sides of cake are dry and center is set, about 1 hour.
• Allow cheesecake to cool for 30 minutes.
• Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• Bake for 10 minutes.
• Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• Sprinkle coconut flakes over top before serving.
• Enjoy!

Steps:

• Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
• In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.
• Chill for several hours or overnight before serving.

Steps:

• Heat oven to 350°F.
• Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
• Bake 10 min. or until golden brown. Cool.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
• Refrigerate 4 hours or until firm.

Steps:

• Using a mixer, combine the butter and the cream cheese well.
• Using your hands, mix in the flour and the salt till completely combined.
• Shape into a ball and chill for 15 minutes before using.
• Pre-heat oven to 400°F.
• Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
• Line a 10 inch deep-dish pie pan with one circle.
• Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
• In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
• Next, cover the apples evenly with the coconut.
• Sprinkle the vanilla over the top, and dot with the butter.
• Place the remaining circle of pastry over the filling; seal and flute edges.
• Cut slits in top to allow steam to escape.
• Bake at 400°F for 10 minutes, then reduce heat to 300° and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.

Steps:

• CRUST:.
• preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
• When cool enough to handle, reserve 1 tbls for topping --.
• Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
• Transfer to a bowl, add sugar and melted butter, toss.
• Place crumbs in pie plate and form.
• Bake 22 minutes and cool on rack.
• FILLING:.
• Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
• Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
• Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
• Remove from heat and whisk in vanilla and butter.
• Pour filling into cooled crust.
• Press sheet of plastic on surface.
• Chill 3 hours.top with whipped cream.

Steps:

• In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
• In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
• Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.