This is a print preview of "Triple Coconut Cream Pie" recipe.

Triple Coconut Cream Pie Recipe
by Kathleen Scott

Triple Coconut Cream Pie

I promised my friends at our community Christmas Potluck that I'd post this perfect holiday pie recipe--an easy no-bake confection, tasty and fluffy. See recipe with pictures at Hill Country Mysteries: http://hillcountrymysteries.blogspot.com/2010/12/triple-coconut-cream-pie.html.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: sweet sparkling wine

Ingredients

  • Prepare crust first:
  • 1/2 cup butter
  • 3/4 cup flour, less 2 tablespoons
  • 2 tablespoons wheat germ**
  • 1/2 cup flaked coconut
  • 3 tablespoons brown sugar
  • 1/2 teaspoon table salt
  • wheat germ gives a nutty flavor but you can add 2 Tblsp. flour instead.
  • Filling:
  • 8 oz. cream cheese, room temp
  • 2 tsp. vanilla extract, divided use
  • 1 cup sugar, divided use
  • 1 cup heavy whipping cream
  • 2 cups flaked coconut, divided use
  • pinch salt

Directions

  1. Crust Directions:
  2. Grease 9 inch pie pan.
  3. In a skillet, melt butter over low heat.
  4. Stir in remaining crust ingredients.
  5. Turn heat up a bit and stir constantly until mixture is deep golden brown. (You want the flour to cook and the mixture to toast.)
  6. Use a spoon to press the hot mixture into pie pan.
  7. Set aside to cool. Crust will firm as it cools.
  8. Filling Directions:
  9. Put 3/4 cup coconut in a dry skillet and toast until lightly browned, tossing frequently. Set aside to cool.
  10. Whip cream, gradually adding 1 tsp vanilla and 1/2 cup sugar, whipping to stiff peaks. Set aside.
  11. Beat cream cheese, 1/2 cup sugar, pinch salt and 1 tsp. vanilla until light and fluffy.
  12. Fold cream cheese and 1 1/4 cups coconut into the whipped cream. Mound in cooled crust, swirling the top to a small center peak.
  13. Sprinkle toasted coconut on top.
  14. Refrigerate at least two hours to set filling.
  15. And last, follow my neighbors' lead and treat yourself to a few mouthfuls of sweet tangy coconutty celebration.