1 (3 ounce) package cream cheese, softened
1 1/2 cups shredded coconut milk
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cream cheese and coconut milk. Mix thoroughly. Stir in sugar, egg, vanilla extract, butter, milk, and vanilla extract. Mix until well blended.
Pour mixture into a large, heavy saucepan and heat over medium heat, stirring constantly, for 1 hour or until mixture thickens. Remove from heat, cool, and stir in pecans.
Pour cream cheese mixture into a 9 inch pie pan. Pour coconut cream mixture over cream cheese mixture in pie, covering completely.
Bake in preheated oven for 60 minutes. Serve warm. Cool pie completely before cutting into bars. (Note: If refrigerated, store leftover pie in refrigerator.)
didn't make any pie but created a pie crust from a leftover cheesecake. i used a peanut butter cup to frost with brown sugar and then a layer of greaseproof. then added my coconut meat. complete with stinger. i'm calling this a "pie" because the bottom layer is pretty much flat. no holes or in the middle there was as much pie as I had calls for so i had to make more. i'll likely make this at some point because it was very easy. only thing i did differently was add 2 tablespoons of brown sugar to the batter. this made a total of 12 mini pie's. thanks!
This was delicious. I cut my coconut in half, and mixed it all together in my food processor. I poured I dare to think, "cream pie consistency" before even thinking of doing it with rbbl. It turned out so moist and yummy, and highly appetizing. Next time I make it, I'll cut in half the chocolate chips and add some dry ingredients to achieve a different consistency.
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