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Coffee Coconut Prune Pie

Pie.Chef's picture
This Coffee Coconut Prune Pie lets you enjoy the refreshing freshness of coffee, the tangy sweetness of coconut and the goodness of prunes. Try out this simple and easy to follow recipe for Coffee Coconut Prune Pie and just sit back and relish!
Ingredients
  Strong coffee 1 Cup (16 tbs)
  Flaked coconut 3 1⁄2 Ounce
  Soft butter 3 Tablespoon
  Plumped pitted chopped prunes 1⁄2 Pound (Reserve A Few Whole Prunes For Garnish)
  Prune juice 1⁄3 Cup (5.33 tbs)
  Grated orange rind 2 Tablespoon
  Eggs 3
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Granulated sugar 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Cream cheese 3 Ounce, softened
  Dairy sour cream 1 Cup (16 tbs)
  Whipped cream 2 Tablespoon
  Maraschino cherries 1 Cup (16 tbs)
Directions

Combine coffee and coconut.
Let stand 30 minutes.
Drain coconut and spread between pieces of paper toweling and pat dry.
Spread softened butter on the bottom and sides of a 9-inch pie plate.
Turn coconut into pie plate and pat out to cover bottom and sides of plate.
Bake in a moderate oven (350°F.) 10 minutes.
Cool.
In a saucepan combine chopped prunes, prune juice and orange rind.
Bring to a boil and remove from heat.
Beat together eggs, brown sugar, granu- lated sugar, gelatine and salt.
Mix in cheese and sour cream and beat until smooth.
Stir into prune mixture and cook over moderate heat, stirring constantly, until mixture is smooth and thickened.
Cool slightly.
Pour mixture into prepared pie shell and chill until firm.
Garnish with re- served whole prunes, whipped cream and - cherries.
Makes one 9-inch pie.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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