Laura Bush's Texas Buttermilk Coconut Pie

Ingredients:

Serves: 6

Prep time: 50 minutes

1 unbaked nine-inch pie shell
½ stick melted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
1/3 cup buttermilk
2 cups whipped cream
 

Serves: 6
Prep time: 50 minutes
1 unbaked nine-inch pie shell
½ stick melted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
1/3 cup buttermilk
2 cups whipped cream
- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream/#sthash.l0AX7wUj.dpuf

Serves: 6
Prep time: 50 minutes
1 unbaked nine-inch pie shell
½ stick melted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
1/3 cup buttermilk
2 cups whipped cream
- See more at: http://americas-table.com/food/today-laura-bushs-texas-buttermilk-coconut-pie-whipped-cream/#sthash.l0AX7wUj.dpuf

Directions:

Bake at 350 degrees for 35-40 minutes.
In a dry frying pan set at low heat, toast the coconut until it is golden brown.
Garnish pie with whipped cream, and sprinkle with toasted coconut.

Source: americas-table.com

Easy Coconut Mousse Dessert

Simple to prepare coconut cream pie in a coconut crust.

20 min.prep time 4:20total time

8 servings

Ingredients:

Crust:

1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut, toasted

1/4 cup Land O Lakes® Butter, melted

Filling:

1 (3.4-ounce) package instant coconut cream pudding and pie filling mix

1 1/2 cup milk

1 cup whipping cream, whipped

1 tablespoon sugar

Directions:

Reserve 2 tablespoons toasted coconut. Combine remaining coconut and melted butter in medium bowl. Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Refrigerate 15 minutes.

Meanwhile, combine pudding mix and milk in bowl. Prepare according to package directions. Gently stir whipped cream and sugar into pudding. Pour into coconut crust. Sprinkle top with remaining coconut. Refrigerate at least 4 hours or until set.

Recipe Tip

To toast coconut, place coconut onto ungreased baking sheet. Bake at 350°F., stirring occasionally, 8-10 minutes or until light golden brown. Remove from baking sheet. Cool completely.

If you don’t have a spring form pan, use a 9-inch pie pan instead. 

 

Source:  loldev.collemcvoy.com

Coconut Meringue Cheesecake

Serve this tropical cheesecake to your coconut-loving friends. The meringue layer makes for an impressive presentation.

Ingredients:

• 1 1/2  cups shredded coconut
• 1/4  cup finely chopped pecans
• 2   tablespoons butter, melted
• 2  8  ounce package cream cheese, softened
• 1/3  cup sugar
• 3   tablespoons unsweetened cocoa powder
• 2   tablespoons milk
• 1   teaspoon vanilla
• 4   egg yolks
• 1/2  cup chopped pecans
• 4   egg whites
• 1   teaspoon vanilla
• 1/2  teaspoon cream of tartar
• 1/2  cup sugar
•  Large shards fresh coconut, toasted, or flaked coconut, toasted

Directions:

 

1. Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch spring form pan; set aside. Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter. Press coconut mixture firmly onto bottom of pan (photo 1). Bake for 10 to 12 minutes or until lightly browned. Remove from oven.

 

Meanwhile for filling:

1. In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy. Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla. Beat until smooth, scraping side of bowl constantly. Beat in egg yolks just until combined (do not over beat). Pour into crust-lined pan. Place spring form pan in a shallow baking pan. Bake for 25 to 30 minutes or until center appears nearly set when shaken. Remove from oven; sprinkle with the 1/2 cup pecans.

 

Meanwhile for meringue:

1. Thoroughly wash and dry beaters. In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).

2. Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan. Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.

3. Cool cheesecake in spring form pan on a wire rack for 1 hour. Loosen and remove side of the spring form pan. Cover and chill for 4 to 24 hours before serving. Before serving, sprinkle with toasted coconut. Makes 12 servings.

 

Source: bhg

Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

Ingredients:

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions:

Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Source: YummyRecipes