Best Decadent Cheese Pie Recipes

Decadent Cream Cheese Coconut Pie image

Provided by anniejm

Categories Pie

Time 10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1 keebler graham cracker crust (can use the shortbread one if you prefer)
1/2 cup powdered sugar
1 cup Cool Whip
4 ounces cream cheese (softened)
3 -5 drops coconut extract
1 (3 1/2 ounce) box jello instant coconut cream pudding mix
1 cup 2% low-fat milk
3/4 cup half-and-half cream
2 -3 drops coconut extract
1/3 cup shredded coconut
1 (8 ounce) container extra Cool Whip
3 -5 drops coconut extract

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.

Nutrition Facts : Calories 620, Fat 37, SaturatedFat 23.1, Cholesterol 35.2, Sodium 511, Carbohydrate 67.8, Fiber 1.5, Sugar 51.6, Protein 6.3

Decadent Cheese Pie image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 18

Pie dough for two crusted pie (see recipe below)
5 large eggs, lightly beaten
1/2 pound ricotta cheese
1/2 pound fresh mild goat's cheese
1/4 cup thinly sliced scallions
1/4 cup each finely chopped parsley and fresh basil
1/4 cup each finely chopped parsley and fresh basil
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons olive oil
2 medium cloves garlic, minced
1 teaspoon dried oregano
10 ounces tomato puree
4 ounces tomato paste
1/2 cup sliced black oil cured olives
1/2 pound thinly sliced mozzarella cheese
1 large red bell pepper, seeded and sliced into matchstick pieces

Steps:

Preheat the oven to 425 degrees. Combine the eggs with the ricotta cheese, goat's cheese, scallions, parsley and basil and Parmesan and season well with salt and pepper.
In a medium skillet heat the olive oil. Stir in the garlic and oregano. When the garlic is on the verge of turning golden, add the tomato puree, paste and olives. Season with salt and pepper.
Spread half of the cheese mixture in the prepared pie shell. Spread half of mozzarella, sauce and bell pepper. Make a second layer with ricotta cheese, mozzarella, sauce and bell pepper. Cover with the top crust and pinch edges together and flute them.
Make 3 long parallel slashes through the top crust. Set pie plate on a baking sheet to catch drips and bake for 40 minutes or until well browned. Let stand for 1 hour. Serve with a crisp green salad with mustard dressing.