CREAMY PINA COLADA PIE
This is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie-either way it's delicious! -Jenny Hales, Arcadia, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.
Nutrition Facts : Calories 299 calories, Fat 14g fat (7g saturated fat), Cholesterol 5mg cholesterol, Sodium 168mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ALMOND CREAM PIE
This will make a great dessert for your sweetie on Valentin's Day! I love baking with Eagle Brand Sweetened Condensed Milk.
Provided by Pat Duran
Categories Pies
Time 40m
Number Of Ingredients 15
Steps:
- 1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
- 2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
- 3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
- 4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.
ALMOND JOY® PUDDING PIE
A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.
Provided by Autumneyes
Categories Desserts Pies No-Bake Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
- Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
- Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
- Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.3 g, Cholesterol 9.8 mg, Fat 13.8 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.6 g, Sodium 586.4 mg, Sugar 39.7 g
ALMOND CREAM PIE
Fill a chocolate crust with this Almond Cream Pie for a unique dessert idea!
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
- Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
- Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
- Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
- Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM
I love these little sandwiches. They remind me of so many cakes I ate growing up. The texture is really great and the flavor of the almonds against the chocolate is delicious. We didn't have much chocolate over the holidays and so I always find a recipe like this refreshing during my holiday season. The little touches - the lemon zest and cinnamon-are holiday flavors to me.
Provided by Alex Guarnaschelli
Categories dessert
Time 40m
Yield 15 pies
Number Of Ingredients 20
Steps:
- Preheat oven to 375 F.
- Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
- In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
- Separately, sift together the flour, cocoa powder, baking powder and salt.
- When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
- Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
- Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
- Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
- In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
- Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
- Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.
ALMOND CREAM PIE
I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.
Provided by Pinaygourmet 345142
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the Crust:.
- Preheat the oven to 375°F.
- Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
- Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
- Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
- Prepare the filling:.
- In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
- Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
- Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
- Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3
DAIRY HOLLOW HOUSE ALMOND PIE
At the Dairy Hollow House, a popular country inn and restaurant I ran with my husband, Ned, we enjoyed serving food that went beyond one region or nationality. California almonds add a delicious twist to this Southern recipe. We've since turned Dairy Hollow House into a non-profit writers' colony.-Crescent Dragonwagon, Eureka Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small heavy saucepan, melt butter over low heat until golden brown. Cool. In a large bowl, beat eggs blended. Add the sugar, corn syrup, honey, extracts, salt and melted butter. Stir in almonds; pour into pastry shell. , Bake at 425° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream if desired.
Nutrition Facts :
ALMOND CRUSTED CHERRY CREAM PIE
This is my dad's favorite pie. It's pretty easy to prepare. If you don't feel like mixing a pie crust/making your own you can buy a store bought one and just press the almonds into the crust. It is extremely rich and yummy! I don't even like cherries and I love this pie! Cook time is chill time. For the crust I usually use Recipe #51537 and just grind the almonds up and mix them in with the dry ingredients... This has seemed to work really well for me
Provided by Schnookie Wookums
Categories Pie
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pie crust as directed, but add chopped almonds with water.
- Prick only the sides of the pie crust and bake as directed.
- Cool.
- Combine condensed milk, lemon juice, vanilla, and almond extract.
- Fold in whipped cream and spoon into cooled pie shell.
- Spread cherry pie filling over cream filling.
- Chill.
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