Coconut Cream Cheese Pie Recipes

COCONUT-CREAM CHEESE PIE

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.

COCONUT CREAM PIE

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.

COCONUT CREAM PIE I

Steps:

• In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
• Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

OLD FASHIONED COCONUT CREAM PIE

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.

DECADENT CREAM CHEESE COCONUT PIE

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.

COCONUT CREAM PIE IX

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.

CHEF JOEY'S BANANA COCONUT CREAM CHEESE PIE

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!