Brazilian Coconut Pie With Tropical Fruit Recipes

TROPICAL COCONUT PIE

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.

BRAZILIAN PIE

Steps:

• In a saucepan, combine pudding, coffee, cocoa, and milk.
• Cook over medium heat, stirring frequently, until mixture comes to a full boil.
• Remove from heat and continue to stir frequently until cool.
• Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours.
• Beat slightly.
• Fold in whipping cream which has been beaten until stiff.
• Pour into pie shell.
• Garnish with sliced almonds.
• Refrigerate until ready to use.

BRAZILIAN COCONUT PIE WITH TROPICAL FRUIT

Steps:

• Make sure the pie shell has been chilled for 30 minutes before baking. Preheat the oven to 350 degrees.
• Heat the milk in a double boiler until bubbles form around the outer edge of the pan.
• In a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
• Pour the custard mixture into the pie shell.
• Bake for 30 minutes or until the custard sets.
• Take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
• Before serving garnish the pie with fresh fruit slices.