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Recipes - Coconut Cheesecake Pie Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
cups100% Organic Finely Shredded Coconut
8
large rectangular piece or 2 squares or 4 small regraham crackers, crushed
6
tablespoonsbutter, no salt
1
can (15 oz)coconut milk
8
ouncescream cheese
1
1/2
cupAlmond Flour
1
teaspoonvanilla extract
2
largeeggs
1
largeegg yolks
1/2
cupsour cream
3/4
cupsplenda no-calorie sweetener
2
tablespoonssplenda no-calorie sweetener
Steps
Sequence Step
1In 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.
2Meanwhile 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.
3In 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.
44 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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