Best Decadent Cream Cheese Coconut Pie Recipes
DECADENT CREAM CHEESE COCONUT PIE
Make and share this Decadent Cream Cheese Coconut Pie recipe from Food.com.
Provided by anniejm
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
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
TOASTED COCONUT, PECAN, AND CARAMEL PIE
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
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
COCONUT CREAM PIE DELUXE
We love that Judy made this into a coconut cream sheet pie rather than a regular pie. Each layer is delicious! The bottom is crunchy and nutty. The next layer has a hint of tanginess from the cream cheese. Sweet and creamy, the coconut pie filling layer is luscious. Fluffy with sweet bits of toasted coconut in every bite, the top...
Provided by Judy Nieman
Categories Other Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool.
- 3. Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool.
- 4. Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture and set aside.
- 5. After crust is cool spread Cool Whip/cream cheese mixture onto crust using smooth strokes.
- 6. In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.
- 7. Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.
- 8. Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.
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