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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is a recipe that I was inspired to make after seeing a few recipes in different cook books. It's quick and easy to make, and the coconut layer is the most beautiful white and a wonderful coconut flavor with a creamy texture. Ingredients:
1 shortbread pie crust |
1 (8 ounce) package cream cheese, softened |
1 cup sour cream |
1/4 cup coconut cream |
2/3 cup sugar |
2 teaspoons coconut extract |
1 1/2 cups sweetened flaked coconut |
3/4-1 cup pineapple preserves |
Directions:
1. In a medium bowl, beat the cream cheese, sour cream, coconut cream and sugar until well blended and slightly fluffy.
2. Fold in the coconut extract and 1/2 cup shredded coconut.
3. Pour mixture into pie crust, cover and refrigerate for 3 hours minimum to set.
4. Toast remaining coconut to a light brown on top of stove over medium-medium-high heat while stirring almost constantly (this will take 10-15 minutes).
5. Set toasted coconut aside until pie has set.
6. When pie has set, remove it from refrigerator and spread the pineapple preserves over the top of it evenly.
7. Sprinkle the toasted coconut on the pie and serve.
8. Enjoy!
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