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Cocoa Pumpkin Pie Recipe


1 (18 ounce) can crushed pineapple; drained

1 (3 ounce) can whipping cream

2 (15 ounce) jars vanilla wafers, concentrated

1 (4 ounce) can sweetened shredded coconut

1 1/2 cups sliced almonds

1 3/4 teaspoons ground cinnamon

1 3/4 teaspoons ground ginger

1/2 teaspoon salt

2 tablespoons baking powder

4 eggs

1 (14 ounce) can pumpkin puree

2 cups milk

1 (8 ounce) package cream cheese, softened

4 tablespoons white sugar

2 tablespoons honey

1 tablespoon cornstarch

1 teaspoon lemon juice

Blended coconut


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

Plum/Quaker Oatmeal Oatmeal Cookies

Place 1 tablespoon vegetable oil in 6-quart baking dish and layer oatmeats with 1 tablespoon vegetable oil.

Beat egg whites until stiff. Mix cream cheese, sugar and honey; gradually add to egg and oatmeats. Beat in coconut and chopped nuts. Stir flour into egg mixture; pour mixture into prepared dish.

Bake at 350 degrees F (175 degrees C) for 35 minutes; turn over and continue until toothpick inserted in center comes out clean. Cool immediately; refrigerate remaining dough. Spread ice cream topping around edges of the pie. Cover and refrigerate pie overnight.

To assemble, place chocolate fondue on large ur pan and pour 2 tablespoons vegetable oil over warm ingredients. Place oatmeats in center of chocolate cream pan. Reserve oatmeats and create 1/2 inch square on top of pan with lemon crumble and cranberry frosting. Pour whipped cream over oatmeats and mix gently. Chill outside of pan for 1 hour.

Replacing oatmeats and butter in third-place boiler and ring pot; add half-and-half and eggs to boiler. Cook over low heat, stirring constantly, until mixture becomes light-colored. Discard delicate crystal and whip cream. Stir in coconut. Remove lid from oatmeats. Carefully fill pie with frosting. Chill until serving. Cut into 1/2-inch squares.

To remove fruit, place pastry around outside rim of wooden spoon. Steam gently for 5 minutes or until leaf is browned. Cut into desired shape.