Tropical Coconut Cream Pie Recipes

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST

Steps:

• 1. Heat oven to 325ºF.
• 2. Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices on crust.
• 3. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Chill for about 4 hours or until set.
• 4. **Note: I often use real whipping cream, whipped with a couple of tablespoons of fine baking sugar, 1 tsp. flavoring, vanilla, or whatever suits your mood. I add a package of 'Whip it" or any of the stabilizers you can purchase in baking aisle to hold whipped cream together longer. You can use low fat products, sugar free, etc. or whatever dietary needs you have as well as making it as written. It will still be creamy and delicious!
• 5. For toasting coconut, place a skillet, dry, over medium heat. Add desired amount of coconut. Allow to slowly toast to a golden color, stirring often, until coconut is evenly toasted. Remove from heat and allow to cool before using to top pie. Put any left over into a sealed container and refrigerate to use as desired later.

TROPICAL COCONUT CREAM PIE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
• Refrigerate 4 hours or until firm.

TROPICAL CREAM PIE

Steps:

• The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
• Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
• Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
• Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
• Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
• Fold in the drained pineapple, bananas and toasted coconut.
• Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

TROPICAL FRUIT CREAM PIE

Steps:

• In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrigerate until serving.