Coconut Cream Dream Pie Dessert Recipes

COCONUT CREAM DREAM PIE DESSERT

Steps:

• 1. Mix and pat the crust mixture, (Layer# 1), in an 8x8" baking dish. Bake at 350 for 15-20 minutes until just beginning to turn golden. DO NOT OVER-BAKE.
• 2. Layer two: Beat together sugar and cream cheese. Fold in whipped topping, spread on cooled crust.
• 3. Layer three: Mix until thickened, spread over cream cheese mixture, top with remaining tub of whipped topping. Toast 1 cup coconut, sprinkle evenly on dessert. Refridgerate

COCONUT CREAM DREAM PIE

Steps:

• Lightly toast 1c coconut and cool completely
• Beat yolks and sugar until pale and fluffy. Add corn starch and butter. Blend well and set aside
• Heat milk, stir in coconut cream. Temper in egg yolk mixture. Stir constantly over medium heat until thickened. Add vanilla and remove from heat. Cool and strain if necessary. Fold in cream and remaining shredded coconut.
• Whip 1c of heavy cream to stiff peak. Fold in cream and remaining shredded coconut. Pour into precooked pie shell
• TOPPING: Whip remaining 1 c heavYy cream until thickened, add powdered sugar and continue to whip to stiff peaks. Fold in toasted coconut. Spread onto filling and refrigerate until set and chilled. At least 3 hrs.

COCONUT CREAM PIE DELUXE

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.

COCONUT DREAM PIE

Steps:

• Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.
• Add remaining milk and the pudding mix.
• Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
• Fold in coconut.
• Spoon into crust.
• Chill at least 4 hours or overnight.

COCONUT DREAM DESSERT

Steps:

• Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
• Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.

COCONUT CREAM DREAM PIE (CUSTARD PIE ROUND)

Steps:

• Preheat the oven to 400 degrees F.
• Crust Preparation: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
• Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.
• Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
• Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.