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Coconut Cream Pie II Recipe

Ingredients

1 (9 inch) prepared chocolate cookie crumb crust

1 (8 ounce) package cream cheese, softened

2 (3 ounce) packages cream cheese, softened

2 eggs

1 1/2 cups confectioners' sugar

1/2 cup cherry juice concentrate

1/2 cup coconut cream

4 tablespoons butter

3/4 cup milk

1 1/2 teaspoons vanilla extract

1 cup butter, softened

2 1/2 cups confectioners' sugar

1 cup corn syrup

4 cups skim milk

2 tablespoons vanilla extract

Directions

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

In a large bowl, cream together the cream cheese, cream cheese and cream cheese mixture. Stir in the eggs, confectioners' sugar, lemon zest, and coconut cream. Mix until well blended.

Remove the egg mixture from the cream cheese mixture. Stir in the reserved egg mixture. Mix the lemon zest into the cream cheese mixture. Finally, pour the butter into the flour mixture. Combine the flour and sugar, stir into the creamed mixture until well blended. Fold in the coconut cream. Pour the mixture into the prepared cookie crumb crust.

Bake for 10 to 12 minutes in the preheated oven. Serve with the reserved cream cheese mixture.

Comments

Longoono24 writes:

⭐ ⭐ ⭐ ⭐ ⭐

This oil was perfect. I replaced the can of directly oiled twins, and picked up the cinnamon Splenda, and again, used Hershey's Dark Cocoa powder. I'll be making this every single time I make cheesecake.