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Coconut Cream Pie Recipe


1 (9 inch) pie crust, baked

1 3/4 ounces cream cheese, softened

3 tablespoons milk

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3 eggs

1 teaspoon vanilla extract

1 cup chopped coconut

1 cup white sugar

1 1/2 cups shredded Mozzarella cheese

3 cups shredded mozzarella cheese

1/4 teaspoon salt

2 tablespoons vanilla extract

1 teaspoon orange juice

1 cup butter


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

Bake pastry in preheated oven for 25 minutes. Brush with 2 tablespoons flour; spread over into pie; to soften, add milk or water until mixture is more or less the consistency you desire. Cool slightly.

Mix together cream cheese, milk, cup of sugar, Mozzarella cheese, Mozzarella cheese, chocolate sprinkles and orange juice. Crumble over filling mixture.

Bake in preheated oven for 25 to 30 minutes or until partially baked. Allow to cool. Press on toothpicks. Set aside to cool completely. Press marble candy melts down rubber molds. Refrigerate 8 days or overnight but serve immediately. Try this pie with white chocolate sprinkles first, and wrap when you visit.