Coconut Cream Pie IV Recipe

Ingredients

1 (9 inch) unbaked pie crust

2 eggs

1 1/2 cups butter

1/2 cup packed light brown sugar

1 (7 ounce) can crushed pineapple, drained

1 (4 ounce) can coconut cream

1/2 cup heavy cream

1 (9 inch) prepared chocolate cake mix

1 (8 ounce) can frozen whipped topping, thawed

1 (8 ounce) package cream cheese, softened

1/2 teaspoon vanilla extract

salt and pepper to taste

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, beat eggs and butter together. Stir in brown sugar and pineapple, then beat in coconut cream.

Beat cream cheese, vanilla extract, salt and pepper into egg mixture alternately with the pineapple/papaya mixture. Pour mixture into pastry shell. Chill for at least 2 hours before serving.

Comments

Nuu writes:

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I found this recipe --> https://www.soccermom.com/wp-content/uploads/2016/9/shrimp-cake-strips-1.jpg 301619 snd_123 5 butthurntill 5.0 Just had this Tuesday night, tweaking it slightly...... I use my Dutch Dwarfs heavily filled plate then simply spoon the batter into the covered caners and it comes ! It is EXTREMELY good! Whether it was salt or egg yolks, I havent found the right level of salt, but generally 1 teaspoon is plenty safe. Just as I like my potato chips, I would recommend packing them with salt, too.

Coconut Cream Pie IV Recipe

Ingredients

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