How to Make Outrageously Good Coconut Cream Pie
Test cook Christie Morrison shows Bridget the secrets to reimagining a retro dessert, Coconut Cream Pie.
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IMPOSSIBLE Pie Makes Its Own Crust -- Hillbilly Coconut Pie
This recipe calls for whizzing up all the ingredients into a blender, then magically, when baking, it forms its own crust -- no rolling out dough, no par-baking, no crimping. Sold! #impossiblepie
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I used Joy of Baking's Impossible Pie recipe:
Impossible Coconut Pie allrecipes.com:
Impossible Pie from The Hillbilly Kitchen:
Crazy Amish Pie from Simply Sara's Kitchen:
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The Ultimate Low Fat Nutrient-Dense Chocolate Banana Coconut Pie
This dessert is mind-blowing! It turns a classic overly rich, guilt-ridden cream pie into a nourishing meal that tastes decadent and that you can feel good about. Low fat whole food plant-based, it consists of a grain-free chocolate graham cracker crust made from beans, and layers of chocolate and banana coconut pudding made from sweet potatoes, cacao powder, coconut flour and sweetened with bananas and dates. It is high in fiber, protein, antioxidant rich, and free of refined sugar, flour, nuts/seeds and gluten free.
Recipe:
Chocolate graham cracker crust:
250g (1.5 cups) black beans, well-rinsed and drained
2 medjool dates (30g)
54g (6 tbsp) date sugar (or alternative granulated sugar, but you may want to cut the amount in half because date sugar is generally half as sweet as other granulated sugar)
30g (6 tbsp) cacao powder/Dutch-processed cocoa powder (I used 15g of each)
28g (¼ cup) coconut flour*
1 tsp vanilla extract
Line a pie dish with wax paper. Add all the ingredients, except the beans, to a high-speed food processor and blend for a few seconds to mix. Then add the beans and process into crumbs. Reserve about 1/4 of the crumbs for garnishing top of pie, if desired. Press remaining mixture firmly and evenly against bottom and side of pie dish. Set aside.
Chocolate cream layer:
250g (1 cup) Japanese sweet potato** , cooked, chilled and mashed
30g (6 tbsp) cacao powder/Dutch-process cocoa powder (I used 15g of each)
2 medjool dates (30g ),
or more/less adjust to your taste
1/3 cup unsweetened almond milk (or more, to achieve a silky and thick consistency)
1 tsp vanilla extract
Process all the ingredients in a high-speed blender. Spread evenly over the crust to form the first layer.
Banana coconut cream layer:
250g (1 cup) Japanese sweet potato**, cooked, chilled and mashed
1 medium (about 100g) ripe banana, peeled
2 tbsp (14g) coconut flour*
1 tsp vanilla extract
2 tbsp unsweetened almond milk
Process all the ingredients in a high-speed blender. Once blended, spread evenly over the chocolate cream layer.
Decorate with crumbs (if you reserved them), sliced bananas and unsweetened shredded coconut, if desired. Chill in fridge to firm up for a few hours before serving.
Note:
* I have only tried this recipe with coconut flour which is very absorbent so it helps bind and firm up the crust and banana coconut cream layer. Other flours that may work include oat flour (made by grinding rolled oats), shredded coconut or almond flour. The latter two will increase the fat content.
** I have only tried this recipe with Japanese sweet potatoes. You can substitute Japanese sweet potatoes with white sweet potatoes like Hannah. Purple sweet potatoes would work as well, but they are denser and not as sweet, so you may want to add some dairy-free milk and dates. Btw, they will turn the banana coconut cream purple...which you may like. Orange sweet potato or yam should work in the chocolate cream layer, but may be overpowering in the banana coconut cream layer.
Decadent Chocolate Coconut Pie: The Perfect Dessert for Any Occasion #SHORTS
Looking for the ultimate dessert that's sure to impress?
Look no further than our Decadent Chocolate Coconut Pie recipe! This dessert perfectly combines rich, creamy chocolate and sweet, tropical coconut.
It's the perfect dessert for any occasion, whether celebrating a special occasion or indulging in a sweet treat.
In this quick and easy tutorial, we'll show you how to make this mouth-watering pie in just a few simple steps. With our tips and tricks, you can make the perfect crust and creamy filling, all topped off with a generous helping of Ice Cream.
So why wait? Follow along with the video and start making this irresistible dessert today!
So quick and Easy!
Recipe Below????
WHAT YOU NEED:
✅ UNBAKED PIE CRUST (1)
✅ 1/4 STICK BUTTER
✅ 4 OZ SEMI SWEET CHOCOLATE
✅ 1 CAN SWEETENED CONDENSED MILK (14OZ)
✅ 2 EGGS (BEATEN)
✅ 1/2 CUP ALL PURPOSE FLOUR
✅ 1 CUP UNSWEETENED COCONUT FLAKES
✅ 1 CUP CHOPPED NUTS (PECAN, WALNUTS OR ALMONDS)
✅ 1 TSP VANILLA
✅ 1/4 TSP SALT
INSTRUCTIONS
Melt butter and chocolate over low heat in a heavy saucepan. Remove from heat as soon as the chocolate is almost completely melted. Stir in condensed milk. Now add Flour, Salt, Vanilla and Eggs (MIX).
Once Mixed well, stir in Coconut and Nuts. Now that everything is nicely mixed together, pour into unbaked pie crust and bake for 35-40 minutes at 350°.
Serve with Ice Cream and enjoy!
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How to Make Chocolate Coconut Cream Torte
Chocolate Coconut Cream Torte is a decadent and rich dessert that combines the flavors of chocolate and coconut in a deliciously moist layer cake. A graham cracker crust is topped with a layer of creamy chocolate and a coconut cream filling. The cake is then finished with chocolate whipping cream for the ultimate treat. Easy to make with a fabulous outcome. #imperialsugar #coconutcream #cakerecipes
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Microwave Coconut Pie
Microwave Coconut Pie
1 baked pie crust
2 cups milk (whole milk or 1 1/2 cups evaporated milk plus 1/2 cup of water
4 egg yolks
1/4 cup cornstarch
1 cup sugar
4 Tablespoons butter
1 1/4 cups coconut
1 teaspoon vanilla
Meringue
5 egg whites
7 Tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cream of tarter
Preheat oven to 350.
In microwaveable bowl add sugar and cornstarch. Whisk together and then add milk. Separate eggs, put egg yolks in one bowl and egg whites in mixing bowl.
If you have a stand mixer you can start beating them on low while you make our filling. Also add the cream of tarter.
Beat your egg yolks and add to your milk mixture and beat again with whisk.
Put bowl in microwave and cook for 3 minutes. Take out and whisk again. Put back in microwave and cook 1-2 minutes more. Watch carefully so it doesn’t get to thick. Add butter and vanilla, stir.
Add the sugar to the whipped egg whites and add vanilla. Beat till fluffy.
Microwave coconut for 30 seconds and add half to your baked pie crust. Add filling then add 1/2 cup coconut on top of filling. Spread the meringue on top of pie add 1/4 cup of coconut on top of meringue.
Brown pie in oven for 15 minutes.