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.
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Want to Bake Coconut Macaroon Pie with me?!?!
#recipes #baking #pie
Hello and welcome back to another Baking video. In todays video we will be baking Coconut Macaroon Pie. This is old footage I had found that I didn't know I had. When I made it it was my first time baking this kind of pie. I found it delicious. If you would like to try this Recipe you can find it linked below. If you enjoyed the video please like comment and subscribe. Thanks and have a beautiful day.
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These low carb, grain-free Chocolate Pecan Pie Bars are the ultimate keto holiday dessert. Deliciously gooey sugar-free filling packed with pecans and chocolate.
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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
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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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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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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