How To make Coconut Praline Dream Pie
1/2 cup chopped pecans, walnuts or almonds
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 9 inch baked pastry shell
cooled
2 envelopes dream whip whipped topping mix
2 3/4 cups cold milk :
divided
1 teaspoon vanilla
2 packages (4 serv) vanilla flavor instant pudding
1 1/3 cups angle flake coconut
Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.
Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.
Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut. Store leftover pie in refrigerator. Makes 8 servings.
How To make Coconut Praline Dream Pie's Videos
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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PINEAPPLE PUDDING SLICE DESSERT | NO BAKE BISCUIT CAKE RECIPE | EGGLESS DESSERT | N'Oven
#PineappleDessert #PineapplePuddingCake #BiscuitCake
PINEAPPLE PUDDING SLICE DESSERT | NO BAKE BISCUIT CAKE RECIPE | EGGLESS DESSERT
INGREDIENTS & PROCESS:
1 CUP WHIPPED CREAM
BEAT UNTIL FLUFFY
BISCUITS DIP IN MILK
6-8 SLICES PINEAPPLE
¼ CUP CUSTARD POWDER
BLEND & MAKE PUREE
¼ CUP SUGAR
COOK UNTIL THICKEN
CHOPPED PISTACHIO
POUR THE PINEAPPLE PUREE
WHIPPED CREAM LAYER
PINEAPPLE PIECES
CHOPPED PISTACHIO
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Why I’m always pregnant..
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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How to Make Honey Buttermilk Pie with Cinnamon Praline
Do you like sweet Southern comfort desserts? dixiecrystals.com. This Honey Buttermilk Pie with Cinnamon Praline is for you! Chef Eddy adds a touch of honey and cinnamon and tops it off with a gooey praline pecan topping to make this homemade dessert recipe extra-special. Serve this instead of traditional pecan pie at Thanksgiving this year for a special twist. It's a great recipe for any holiday, celebration or party. #dixiecrystals #dessert #recipe #buttermilk #pie #cinnamon #praline
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Homemade No-Bake Buttered Pecan Cheesecake
Buttered pecan cheesecake (no bake)
INGREDIENTS:
FOR THE PECANS:
2 cups pecan halves (for garnish)
2 cups chopped pecans (for filling)
2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon salt
FOR THE FILLING:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup heavy cream
FOR THE CRUST (If using):
1 cup pecans
1 tablespoon melted butter
1 tablespoon sugar
TO MAKE THE CRUST:
Using a food processor, crush the pecans into fine crumbs. Add melted butter and sugar. (Or you can buy store bought pecan crust if available.)
*If using a pre-made pie crust, skip the following steps.
Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a springform pan.
Bake for 5-10 minutes on 350 degrees, or until the crust is lightly browned. Set aside to cool. Bake if you want toasty flavored pecans.
TO MAKE THE BUTTERED PECANS:
Melt 2 tablespoons of butter in a microwave safe bowl. Add the pecans, sugar, and salt. Cover and shake vigorously until the pecans are coated.
*Once coated, put into a baking sheet with foil or parchment paper, toast for about 10 minutes. Set to cool (optional)
If desired, set aside some of the pecans for garnish. (I used about 20-25 pecan halves) Once cooled, roughly chop the remaining pecans.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Stir in the chopped pecans.
Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.