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Receta Coconut Cream Pie
by Global Cookbook

Coconut Cream Pie
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Ingredientes

  • 1 2/3 c. graham cracker crumbs
  • 1/4 c. sugar
  • 1/3 c. butter or possibly margarine melted
  • 1 pkt cream cheese - (8 ounce) softened
  • 1 c. cream of coconut
  • 1 pkt cheesecake instant pudding mix - (3.4 ounce)
  • 1 pkt frzn sweetened flaked coconut - (6 ounce) thawed
  • 1 ct frzn whipped topping - (8 ounce) thawed
  • 1 c. whipping cream Sweetened flaked coconut for garnish

Direcciones

  1. Stir together first 3 ingredients; press mix proportionately in bottom and up sides of a 9-inch pie plate.
  2. Bake at 350 degrees for 8 min; remove to a wire rack, and cold completely.
  3. Beat cheese and cream of coconut at medium speed with an electric mixer till smooth. Add in pudding mix, beating till blended.
  4. Stir in coconut; mix in whipped topping. Spread cheese mix proportionately into prepared crust; cover and refrigerate2 hrs or possibly till set.
  5. Beat whipping cream with an electric mixer till soft peaks form, and spread proportionately over top of pie. Garnish, if you like.
  6. This recipe yields 1 (9-inch) pie.
  7. Comments: Look for cream of coconut near the pina colada and margarita mixes.
  8. For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.
  9. Yield: 1 pie