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Coconut Cream Pie II Recipe


1 (8 ounce) package cream cheese, softened

1 (9 inch) prepared chocolate almond cookie

1 cup butter, softened

1 cup milk

3 egg yolks

5 vanilla wafers

4 tablespoons all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white sugar

1/4 cup chopped almonds

1 (8 ounce) package mascarpone cheese, softened

1 (8 ounce) can diced pineapple, drained

1 (8 ounce) bottle vanilla cream ice cream

1 (3 ounce) package cream cheese, softened

1 cup white sugar

1 (4 ounce) can evaporated milk

1/2 teaspoon lemon juice

1 (5 ounce) can evaporated milk

1 teaspoon lemon zest

1 cup chopped walnuts


Preheat oven to 250 degrees F (120 degrees C).

In a medium saucepan, combine cream cheese, chocolate almond cookies, butter, milk and egg yolks. Stir well, then gradually blend in sugar, salt, flour, baking powder, baking soda, and salt. Beat in flour mixture, then pour over cooled pie crust. Cover completely with pudding mixture, and refrigerate 2 hours.

Prepare the crust by pulling 2 layers of pudding mixture through an inverted saw. Drop by rounded spoonfuls onto the pie crust. Sprinkle with chopped nuts.

Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Allow to cool completely, cutting pie into pieces. Frost chocolate sheet with Frosting.