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|16 oz||cream cheese, room temperature|
|3/4 c||sugar ; divided|
|3/4 c||whipping cream|
|1 Tbsp||coconut cream ; optional|
|1/4 c||coconut rum|
|1/2 c||coconut, flaked|
|1||unbaked 9" pie crust|
Beat the cream cheese and 1/2 cup sugar until smooth ; beat in the flour , then the whipping cream , coconut cream and rum.
Add the egg yolks ; 1 @ a time until blended ; stir in the coconut.
In a medium mixing bowl: beat the egg whites until foamy ; gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
Fold the whipped egg whites into the cream cheese mixture.
Pour into the pastry shell.
Bake in a pre-heated oven @ 325° for 1 Hr.
Turn off the oven after 1 hr. and prop the door open slightly ; leaving the pie inside the oven.
After 30 minutes remove the pie and let cool.
Chill in refrigerator at least 4 hrs. before serving.