Coconut Fudge Cream Pie Recipes

OLD FASHIONED COCONUT CREAM PIE

Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories Desserts Pies No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

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.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

COCONUT CREME FUDGE

Coconut Creme Fudge image

Make and share this Coconut Creme Fudge recipe from Food.com.

Provided by Brenda

Categories Candy

Time 11m

Yield 1 eight by eight pan, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) bag white chocolate chips
1 (6 ounce) bag flaked coconut
1/2 cup butter
2 cups sugar
2/3 cup evaporated milk
1 teaspoon coconut flavoring
1 (7 ounce) jar marshmallow creme

Steps:

In large pot over medium heat, cook and stir butter, sugar and milk.
Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
Remove from heat.
Add marshmallow creme and white chips stirring til well blended and chips are melted.
Add in coconut and coconut flavoring.
Mix well and pour into greased or sprayed medium baking dish.
Cool completely, then chill til firm.

Nutrition Facts : Calories 489.8, Fat 21.9, SaturatedFat 14.8, Cholesterol 30.4, Sodium 162.8, Carbohydrate 72.8, Fiber 1.5, Sugar 63.4, Protein 3.3

COCONUT-FUDGE CREAM PIE

Coconut-Fudge Cream Pie image

A delicious pie recipe from my mother-in-law. You can make a graham cracker crust instead of the macaroon cookie crust, if desired. Prep time does not include chilling time.

Provided by CookingONTheSide

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sweetened flaked coconut, divided
1 (13 ounce) package macaroons, crushed and mixed with
2 tablespoons melted butter
1 quart heavy cream, divided
1/4 cup sugar, plus
4 tablespoons sugar
3 (3 1/2 ounce) packages instant vanilla pudding
2 1/4 cups cold milk (I use 2 cups to have it set up better)
1 1/2 teaspoons coconut extract
1 (11 3/4 ounce) jar hot fudge

Steps:

Preheat oven to 350 degrees.
Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
Bake crust at 350 degrees for about 10 minutes. Cool.
In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.

Nutrition Facts : Calories 529, Fat 31.7, SaturatedFat 20.7, Cholesterol 90.5, Sodium 454.4, Carbohydrate 58.9, Fiber 1.3, Sugar 49, Protein 4.3

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