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Recipes - Coconut Cheesecake Pie

Recipe Name

Coconut Cheesecake Pie

Submitted by

Rebecca

Recipe Description

Every Day with Rachael Ray

Quantity	1	Quantity Unit	8	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cups	100% Organic Finely Shredded Coconut
8	large rectangular piece or 2 squares or 4 small re	graham crackers, crushed
6	tablespoons	butter, no salt
1	can (15 oz)	coconut milk
8	ounces	cream cheese
1 1/2	cup	Almond Flour
1	teaspoon	vanilla extract
2	large	eggs
1	large	egg yolks
1/2	cup	sour cream
3/4	cup	splenda no-calorie sweetener
2	tablespoons	splenda no-calorie sweetener

Steps

Sequence	Step

1	In a food processor pulse 1/2 cup of the coconut until finely ground. Add the gram cracker crumbs, butter and 1/4 tsp salt, pulse until combined. Press the mixture into a 9 inch pie pan. Bake for 10 mins, let cool on a rack.
2	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.
3	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.
4	4 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.

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