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Coconut Cream Pie VIII Recipe


1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1/2 cup milk

4 egg yolks

1 teaspoon vanilla extract

2 tablespoons milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon ground nutmeg


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.

To Make Crust: In a medium mixing bowl, cream together the cream cheese, sugar, milk, egg yolks, and vanilla until smooth. Stir in the milk mixture until well blended. Mix the flour and baking powder into the creamed mixture until well blended. Batter may be lumpy.

Spread the mixture evenly into the prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the crust comes out clean. Cool completely before removing from pan.

To Make Glaze: In a medium bowl, mix the vanilla extract, lemon-lime flavored Jell-O, and milk together. Mix thoroughly. Refrigerate for at least 1 hour. Glaze a 10 inch square pan with glaze.

To Make Preserves: Place the creamed crust in a large bowl. Stir in the whipped cream until well blended. Fold in the whipped cream with a wooden spoon. Place 1 cup of the whipped cream mixture into a 9x13 inch dish. Spread 1/2 cup of filling over the cream cheese mixture, then top with a layer of whipped cream.

To Make Preserves: Place the second layer of filling into the pan, layer the remaining cream cheese mixture over the filling, and top with another layer of cream cheese mixture. Place remaining cream cheese mixture over the filling, and refrigerate for at least 1 hour. Cut chilled cream cheese mixture into 3/4 inch slices. Place slices over cream cheese filling and refrigerate overnight.


Shoro Wolson writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made this twice now,my husband loves it.Last night I made for my family (age 13)and they lave it-mmmm! is a favorite Food. So simple yet so delicious!