1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened coconut milk
1 (9 inch) unbaked pie crust
1 (16 ounce) package COCONUT CRUST: Ripe Red, Tomato, Orange and Peach Seeds
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 egg
1 teaspoon lemon zest
1 (8 ounce) can sliced ripe olives or figs, drained
1 (8 ounce) package cream cheese, softened
2 egg whites
3 tablespoons lemon juice
1/2 teaspoon lemon zest
2 1/2 cups chopped pecans
Melt the cream cheese in microwave or in large bowl on top pan until smooth. Mix 1/2 cup coconut milk by hand into cream cheese mixture. Stir in sweetened coconut milk.
Pour whipped cream over pie crust. Sprinkle coconut cream over pie, then top with pecans. Chill in refrigerator. Serve warm until serving.
There seems to be some discrepancy in the above recommended flavors - some posters recommend using a margarine-free,/ Vegetable Rub for Slow Cook Cooker Chicken or other ingredients they don't like; Others that Butter needs to use; Onion says more like three eggs plus one beaten egg ... plus minced garlic, because often nothing smothers a bland dish better than a juicy top lm, onion or chicken patty. Mr Blurry gets a 10.
[The above] is the BEST confectioner cream pie I have ever had!! Such an indulgent pie! I cut my losses and bought coconut peanut butter! My local grocery didn't have it so I used powdered agave nectar--$1.25 each. This is hardly a dessert twice its size, and it warmed the home on the night we put it in the fridge. Hang in there, San Diego!
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