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Cocoa Cola Pie IV Recipe

Ingredients

1 (9 inch) pie crust, baked

1/2 cup butter, softened

1 cup white sugar

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon vanilla extract

3 eggs

1 teaspoon lemon juice

2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup flaked coconut

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1/4 cup milk

1 teaspoon lemon juice

1 teaspoon orange juice

1 cup brown sugar

1/4 cup white sugar

1/4 cup lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans.

Beat butter, sugar, salt, nutmeg, cloves, vanilla and eggs in large bowl until light and fluffy. Mix together flour, baking powder and coconut; stir into butter mixture with lemon zest, milk, lemon juice and orange juice. Beat at medium speed of mixer or until blended. Stir in 1/4 cup sugar, 1/4 cup lemon juice and brown sugar. Beat at medium speed until mixture is smooth and creamy. Fill and frost top and sides of pan.

Trim crust to fit pan; cut into 1/2 inch squares. Place crust in prepared pie pan.

Bake in preheated oven for 45 minutes, until golden brown. Cool completely. Garnish with coconut and vanilla extract. Chill in refrigerator.

In a small bowl, beat 1/4 cup coconut milk until thickened. Fill chilled pie with whipped cream.

In a separate small bowl, beat 1 1 cup brown sugar until mixture begins to thicken. Beat in 1/4 cup lemon juice, 1/4 cup lemon zest and 1/4 cup lemon zest. Blend 1/2 cup of lemon zest into whipped cream. Reduce mixer speed to medium. Fold whipped cream in 1/4 cup of remaining lemon juice. Spread cooled sugar mixture over cooled pie. Cut remaining coconut in half.

Slice into 1 inch squares. Serve immediately.