The Healthy My Ass Cookbook

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Index
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Coconut Praline Dream Pie

A coconut cream pie with a pecan praline surprise in the bottom.

Ingredients:

1 Perfect Pie Crust - No Top
1/2 cup Butter
1/2 cup Brown Sugar, firmly packed
3/4 cup Pecans, chopped
2&1/4 cups Milk, cold, divided usage
1 tsp. Vanilla
2 envelopes Dream Whip Whipped Topping Mix, dry
2 pkgs. Instant Vanilla Pudding & Pie Filling Mix, dry, 4-serving size
1&1/4 cups Coconut Flakes, divided usage

Directions:

Prepare and bake the Perfect Pie Crust - No Top and set aside to cool completely.

Heat the Butter, Brown Sugar and Pecans in a small saucepan, stirring frequently, until butter and sugar are melted and the mixture comes to a boil.  Boil exactly 30 seconds.  Spread on the bottom of the baked pie crust and set aside to cool completely.

In a large mixing bowl, beat with an electric mixer on high, 1 cup of the Milk with the Vanilla and dry Dream Whip Whipped Topping Mix until topping thickens and forms stiff peaks (could take as much as 6 minutes).  Blend in on low speed the remaining Milk and the Instant Vanilla Pudding Mix.  Beat on high speed 2 minutes, scraping bowl occasionally.  Stir in 1 cup of the Coconut Flakes.  Spread in a mound on top of the pecan praline mixture in the bottom of the pie crust.  Garnish with remaining coconut.  Refrigerate until set, at least 4 hours.

Store leftovers in the refrigerator.

Notes:

I garnish the pie with toasted coconut I make by baking a thin layer of the remaining coconut, spread in a pie pan, at 350º, 7 to 12 minutes, stirring frequently, until golden brown.

I've also made this with one 4-serving package of Instant Vanilla Pudding mix and one 4-serving  package of Instant Coconut Cream Pudding mix and that was good too.

Print

Other Information:

Source: My modification of a Kraft advertisement.

Times:
Preparation: 2:00
Chill: 4:00
Total: 6:00

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
591 Calories
36g Fat (52.6% calories from fat)
6g Protein
67g Carbohydrate
2g Dietary Fiber
41mg Cholesterol
670mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
0 Lean Meat
1/2 Fruit
1/2 Non-Fat Milk
6 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

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