http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fcoconut_cheesecake_pieDesserts/coconut cheesecake pie - Revision history2026-04-08T04:41:40ZRevision history for this page on the wikiMediaWiki 1.26.2http://zurving.net/mediawiki2/index.php?title=Desserts/coconut_cheesecake_pie&diff=578&oldid=prev74.78.117.16: Created page with "Makes: 1 pie Active Time: 30 minutes Total Time: 30 minutes From: http://www.rachaelraymag.com/recipe/coconut-cheesecake-pie/ =Ingredients= 1 1/2 cups unsweetened flaked coco..."2014-01-19T13:38:22Z<p>Created page with "Makes: 1 pie Active Time: 30 minutes Total Time: 30 minutes From: http://www.rachaelraymag.com/recipe/coconut-cheesecake-pie/ =Ingredients= 1 1/2 cups unsweetened flaked coco..."</p>
<p><b>New page</b></p><div>Makes: 1 pie<br />
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Active Time: 30 minutes<br />
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Total Time: 30 minutes<br />
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From: http://www.rachaelraymag.com/recipe/coconut-cheesecake-pie/<br />
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=Ingredients=<br />
1 1/2 cups unsweetened flaked coconut, toasted<br />
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1 1/2 cups graham cracker crumbs<br />
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6 tablespoons unsalted butter, melted and cooled<br />
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3/4 teaspoon salt<br />
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1 14 ounce can unsweetened coconut milk (do not stir)<br />
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1 8 ounce package cream cheese, at room temperature<br />
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3/4 cup plus 2 tbsp. sugar<br />
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1 1/2 tablespoons flour<br />
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1 teaspoon pure vanilla extract<br />
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2 eggs plus 1 egg yolk<br />
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1/3 cup sour cream<br />
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=Directions=<br />
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== Step 1 ==<br />
In a food processor, pulse 1/2 cup of the coconut until finely ground. Add the graham cracker crumbs, butter and 1/4 tsp. salt; pulse until combined. Press the mixture into a 9-inch pie pan. Bake for 10 minutes; let cool on a rack.<br />
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== Step 2 ==<br />
Meanwhile, remove 1/3 cup of the thick cream from the top of the coconut milk and reserve for the topping. Stir the remaining coconut milk until blended.<br />
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== Step 3 ==<br />
In a food processor, blend the cream cheese, 3/4 cup sugar, flour, vanilla and remaining 1/2 tsp. salt until smooth. Add 1/2 cup coconut milk and the eggs and egg yolk; pulse until blended. Pour into the crust; bake until the center is just set, about 35 minutes. let cool on a rack.<br />
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== Step 4 ==<br />
In a small bowl, whisk together the sour cream, reserved coconut cream and the remaining 2 tbsp. sugar. Pour the mixture over the pie; gently spread the topping over the filling. Let the pie cool completely, then refrigerate until set, about 3 hours. Sprinkle with the remaining coconut before serving.</div>74.78.117.16