A lucious three layered Pie.
I was thinking about Easter Desserts and I usually make a Pie and one other Dessert item. Coconut Cream Pie came to mind this year. I wanted the Pie to have some depth to it and have a great presentation. I love Praline and I thought adding it as a layer would be just what I was looking for. There are three delicious layers to this Dessert. I made this in the morning because it does need to be refrigerated to set up, then it was ready to serve right after our luncheon.
COCONUT PRALINE CREAM PIE
Ingredients:
- 1 (9 inch) Baked Pie Crust
- 2 Cups Shredded Coconut
- 2 Pints Heavy Whipping Cream
- 2 (3.4 oz.) Vanilla Instant Pudding and Pie Filling
- 1 & 1/4 Cups Whole Milk
- 4 Tablespoons Sugar
- 4 Tablespoons Powdered Sugar
- 2 & 1/2 Teaspoons Coconut Extract
- 1/3 Cup Unsalted Butter
- 1/2 Cup Pecans, finely chopped
- 1/3 Cup Brown Sugar, packed
Directions:
1. Melt the Butter in a small saucepan. Stir in the Brown Sugar and Pecans. Cook and stir until the Sugar is melted into the Butter and the mixture starts to come to a boil. Transfer into the bottom of the prepared Pie Crust and allow it to cool.
2. In a medium saute pan, toast 1 Cup of the Coconut, over low heat, stirring until it is light golden brown in color. Remove from the heat and allow it to cool.
3. In a large mixing bowl, beat 1 Pint of the Heavy Whipping Cream and 4 Tablespoons Sugar until it becomes thick and peaks form.
4. Add the Milk, two packages of Vanilla Pudding Mix and 2 Teaspoons Coconut Extract into the same bowl with the Whipped Cream. Mix on low speed until everything is combined then mix on high speed for 2 minutes, scraping the sides. Stir in 1 Cup Coconut (not the toasted coconut). Spoon into the Pie Crust over the Praline and smooth out evenly.
5. Add 1 Pint Heavy Whipping Cream, 1/2 Teaspoon Coconut Extract and 4 Tablespoons Powdered Sugar in a medium mixing bowl. Beat until it becomes thick and peaks form. Spread evenly on top of the Filling in the Pie Crust. Sprinkle the Toasted Coconut on top of the Whipped Topping.
6. Refrigerate the Pie for 4-5 hours or until set. You should yield 8 slices. Refrigerate any leftovers.
Recipe by: Hot Dish Homemaker