Toasted Coconut White Chocolate Dream Pie Recipes

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

EASY TOASTED COCONUT PIE

Steps:

• Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
• Refrigerate 4 hours.

WHITE CHOCOLATE COCONUT DREAM

Steps:

• Crust Preparation:
• Preheat oven to 450 degrees F.
• Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
• Filling Preparation:
• Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
• White Chocolate Mousse Preparation:
• Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
• Assembly:
• Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE DREAM WHOOPIE PIES

Steps:

• In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky)., Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour., In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla., Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator.

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 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.

WHITE CHOCOLATE PIE

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

WHITE CHOCOLATE COCONUT DREAM

Steps:

• Preheat oven to 450 degrees F. Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools. Filling Preparation: Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill. . White Chocolate Mousse Preparation: Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream. Assembly: Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

COCONUT DREAM PIE

Steps:

• Prepare whipped topping mix with 1 cup of milk as directed on package, using large mixer bowl. Add remaining milk and the pie filling 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.

TOASTED COCONUT WHITE CHOCOLATE DREAM PIE RECIPE

Steps:

• Toast the Coconut: Preheat the oven to 350°. Spread the coconut shards on a baking sheet and toast in the oven, watching carefully and stirring once or twice, until lightly browned, 7 to 8 minutes. Remove from the oven and cool. Prepare the Custard Filling: In a medium saucepan, whisk together the sugar and cornstarch until well combined. Add the milk, coconut milk, and vanilla bean. Over medium-high heat, stir with a wooden spoon until the custard thickens and begins to boil. Remove the saucepan from the heat. Ladle a bit of the hot sauce into the eggs and whisk to warm the eggs gradually. Repeat, and then scrape the warmed eggs into the sauce in the pan. Stir to combine. Place the pan back on medium-high heat, and continue stirring slowly while bring the custard back to a boil. Maintain a slow boil for 1-2 additional minutes, stirring slowly to prevent browning on the bottom of the pan. Remove from the heat. Add salt, vanilla extract, and coconut extract, and stir until incorporated. Scrape the custard into a strainer set over a medium bowl and push the custard through the mesh into the bowl. This ensures that you will have no lumps in your custard. Stir the white chocolate into the hot custard until melted. Place a piece of plastic wrap directly on the surface of the custard to prevent a crust from forming and refrigerate until completely cold. The custard will thicken considerably as it cools. Prepare the Crust: Coat a 9½- to 10½-inch diameter, 5- to 6-cup capacity pie plate with vegetable spray. Reserve. Process the coconut, sugar, and salt in a food processor until finely ground. Stop the machine and pour the melted butter over the top of the crumbs. Pulse to combine. Add the crumbs to the pie plate, pat the crumbs evenly across the bottom and firmly up the sides, and level the top edge. The edges should be 1/4-inch thick, and firmly and evenly pressed against the bottom and sides of the pan. Don't pat the crumbs over the horizontal edge of your pie plate, if it has one, as the edge will shatter when you cut the pie. Put the pie pan on an edged baking sheet ad bake at 375° for 15-20 minutes, until fragrant and nicely browned. Remove to a wire rack to cool. Assemble the Pie: When the pastry cream is cold, and not too long before serving, fill the baked pie crust with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Top the pie with the whipped cream and then sprinkle with the toasted coconut shards and shaved white chocolate.