Coconut Cream Pie VI Recipe

Ingredients

1 (18 ounce) package cream cheese, softened

1 cup white sugar

1 (3 ounce) can sliced peaches, drained

2 eggs

1/2 cup coconut cream

1 teaspoon vanilla extract

1 (8 ounce) package chocolate cream cheese

2 cups milk

1 cup chopped pecans

Directions

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

In a medium mixing bowl combine cream cheese, sugar, peaches, eggs, coconut cream and vanilla extract. Mix until well blended. Spread mixture into a 9 inch pie pan.

Bake in preheated oven for 35 minutes. Cool before cutting into squares. Cut into squares.

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Comments

Dylun's Mum writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made this for a Christmas dinner, 1. I didn't have coconut milk, so I substituted coconut for the remaining 2/3 of the recipe. It turned out FANTASTIC, even without coconut! I didn't have a plain chocolate crust, so I made a simple but delicious crust. I didn't have a raspberry buttercream base, so I added a thin layer of powdered sugar and cocoa powder, and broiled it with a generous layer of strawberries and chocolate chips. The only changes I made was I added a thin layer of chopped walnuts, and a thin layer of powdered sugar. It turned out beautifully, and everyone enjoyed it. Thanks :)

sheele.creggs@gmeel.cem writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this pie for a Christmas party, and it was a huge hit. I don't know how people could not taste the coconut. It is delicious. My husband says it is like a "coconut cream pie with chocolate chips" - it is definitely rich, but we tried it with chocolate chips and they worked just fine. It is a keeper.

Diini writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this recipe for a bridal brunch. I turned out perfectly. No one raved, but it was still an excellent pie! I did add some coconut sugar to give it a sweetness I could handle. This is a keeper.