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Coconut Cream Pie Recipe


1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

2 (3 ounce) packages active dry yeast

1/4 cup white sugar

1/2 teaspoon salt

1 egg

1 1/4 cups boiling water

1 cup crushed cornflake crumbs


Preheat oven to 350 degrees F (175 degrees C). Using a 2 quart jar, dissolve cream cheese in boiling water. Allow cream cheese to cool slightly.

Pour mixture into graham cracker crust. Beat egg and salt into the other ingredients.

In a small bowl, dissolve cornflake crumbs in boiling water.

Bake in preheated oven for 15 to 20 minutes, or until pie is bubbly and golden brown. Remove from oven and allow to cool completely. Serve warm or cold.


dc spannay writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this basic recipe! I used white miso paste and did the same thing to the rice cakes as per chef John's recipe. They turned out nice and fluffy.