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Coconut Cream Pie II Recipe


1 cup brown sugar

1 cup plain yogurt

1 cup butter

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

1/2 teaspoon lemon zest

2 pounds flaked coconut

1 1/2 cups all-purpose flour

1 cup Italian spread

1 cup chopped pecans

1 (9 inch) unbaked pie crust

1 (8 ounce) package cream cheese

1/2 cup white sugar

1/2 teaspoon ground cinnamon


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix brown sugar, yogurt, butter, eggs, vanilla extract, lemon juice, lemon zest, coconut, flour, and pecans. Mix well and toss with coconut mixture.

In a large bowl, cream cheese and sugar until smooth. Stir in cinnamon and mix well. Spread mixture into pastry bag sealed with a fork. Mix together cream cheese and white sugar; spread over cream cheese mixture.

Bake in preheated oven for 20 to 25 minutes. Cool pie completely before removing foil.