Basil Mint Coconut Cream Pie Recipes

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LIME BASIL PIE



Lime Basil Pie image

This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. -Samara Donald, Redmond, Washington.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) fat-free sweetened condensed milk
1 tablespoon grated lime zest
1/2 cup lime juice
2 large egg yolks
1/4 cup minced fresh basil
1 reduced-fat graham cracker crust (9 inches)
Sweetened whipped cream or creme fraiche, optional

Steps:

  • Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime zest, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust., Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 0 fiber), Protein 9g protein.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a soft chocolate custard-type filling and topped with clouds of cream, this is a pie that will steal the show! REQUIRES 12 HRS REFRIGERATION.

Provided by Nagi

Categories     Dessert

Time 55m

Number Of Ingredients 16

25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (Note 1)
5 tbsp/ 60g butter, melted
1/4 cup / 40g cornflour / cornstarch
2/3 cup / 145g white sugar
Pinch of salt
2 cups / 500 ml milk (whole or reduced fat, not zero fat)
1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
4 egg yolks
2 tbsp / 30g unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
1 1/2 cups / 375ml thickened / heavy cream (for whipping)
2 tbsp sugar
1/2 tsp vanilla extract
Chocolate (for shaving)

Steps:

  • Preheat oven to 180C/350F.
  • Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

Nutrition Facts : ServingSize 173 g, Calories 530 kcal

CLEAN PLATE COCONUT CREAM PIE



Clean Plate Coconut Cream Pie image

Make and share this Clean Plate Coconut Cream Pie recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1/2 cup sugar
5 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup milk, cold
1 1/2 cups milk, Scalded
3 egg yolks
1 teaspoon vanilla extract
1 cup coconut, Shredded
1 pie crust, baked (9-inch)

Steps:

  • Blend sugar, flour and salt with the cold milk.
  • Add scalded milk, gradually, stirring constantly.
  • Cook on a low heat until thick.
  • Add beaten egg yolks.
  • Cook 2 minutes longer.
  • Remove from heat.
  • Add vanilla extract and coconut.
  • Cool then pour into previously baked pie shell.
  • Cover with meringue (recipe follows).
  • Makes one 9" pie.
  • To Make Meringue: use 3 egg whites to cover a 9" pie shell.
  • Use 2 level tablespoons granulated sugar for each egg.
  • Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.).
  • Fold in the sugar,gradually.
  • Cover the pie with meringue.

Nutrition Facts : Calories 404.8, Fat 23.8, SaturatedFat 13, Cholesterol 93, Sodium 248.4, Carbohydrate 42.1, Fiber 3.6, Sugar 17.9, Protein 7

BASIL-MINT COCONUT CREAM PIE



Basil-Mint Coconut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 11-ounce box vanilla wafer cookies (about 45 cookies)
3 tablespoons sugar
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup packed fresh basil
1/4 cup packed fresh mint
2 large eggs
1 1/2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon coconut extract
1 13.5-ounce can unsweetened coconut milk
3/4 teaspoon grated lime zest
Toasted shredded coconut, for topping

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse until moistened. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set, about 15 minutes; transfer to a rack to cool.
  • Make the filling: Clean out the food processor. Pulse the sugar and herbs in the food processor until very fine. Whisk the eggs, 1/4 cup heavy cream, the cornstarch and coconut extract in a bowl until smooth; set aside. Combine the coconut milk, 1/4 cup heavy cream and all but 2 tablespoons of the herb sugar in a saucepan; cook over medium heat, stirring occasionally, until steaming, 5 minutes. Whisk 3/4 cup of the hot coconut milk mixture into the egg mixture, then pour the egg mixture into the saucepan. Cook, stirring constantly with a wooden spoon, until the mixture is thick like pudding, 3 to 5 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the filling through; pour into the cooled crust. Cover the filling with plastic wrap, pressing it against the surface; refrigerate until set, at least 6 hours.
  • Remove the plastic wrap. Beat the remaining 1 cup heavy cream with the lime zest and 1 tablespoon herb sugar with a mixer until stiff peaks form. Spread over the pie; sprinkle with the remaining 1 tablespoon herb sugar and shredded coconut.

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