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Coconut Cream Pie V Recipe


1 (9 inch) pie crust

2 tablespoons coconut juice

1 tablespoon lemon juice

2 tablespoons orange juice

1 teaspoon vanilla extract

1 egg

1 cup white sugar

1 cup milk

1/2 teaspoon cornstarch

3 tablespoons butter

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 cups chopped pecans

1/2 cup chopped walnuts


Preheat oven to 400 degrees F (200 degrees C).

Combine coconut, lemon juice, orange juice, orange extract, egg, sugar, milk, cornstarch and butter in small bowl. Mix well. Stir in salt and vanilla. Mix thoroughly. Fold in flour and pecans.

Fill each pastry shell with half of cream mixture. Cut into 1/2 inch squares. Place 1/2 cup filling on bottom and layer with the remaining cream mixture. Place custard over pie crust.

Bake in preheated oven for 25 to 30 minutes, until filling is set. Cook remaining time in oven. Cool completely before cutting into squares.

Cut cake squares and arrange on top and sides of pie. Chill before serving. Garnish with pecans and nuts.


SiprimiCiik writes:

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changed exactly nothing. I would give this 5 stars but I changed THE DRESS code.. I will NOT be needing the ice cream real Thanksgiving so I would have added it plain. I took blue ribbon from confectioner and heart kissed it gently. To prevent over-saturation, reduced foamy top. And broke off loose ends. Best chocolate on the planet! ~Anne
trigirlnic writes:

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I followed all of the directions, exactly (or so I thought)! I had all of the ingredients... and I learned very quickly that these weren't very good. :( I will make them again but will reduce the sauce more. I epic Meal #1!
Baptasta writes:

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This was very good but I would double the cream cheese and broth. I like more sauce with my food.
MirvilMichini writes:

cancelled recipe