Tropical Cream Pie

 


  • 1 1/2 cups honey graham cracker crumbs (about 20 graham crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened 
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 oz block of cream cheese, softened
  • 6 Tablespoons sugar
  • 20 oz crushed pineapple, drained 
  • 1 cup dried shredded Coconut 
  • 1 cup chopped pecans, reserve a few extra for garnish
  • 8 oz container Cool Whip, thawed or 2 cups heavy cream, whipped until stiff peaks form and sweetened with 1/4 cup of sugar

In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling.

In a large mixing bowl—or using the same food processor—mix the softened cream cheese and sugar until smooth. Add the drained crushed pineapple, ¾ cup of the chopped pecans, and the shredded coconut. Mix or lightly pulse until just combined. Gently fold or pulse in half of the whipped cream. Spread this mixture over the chilled crust. Top with the remaining whipped cream and sprinkle with the reserved chopped pecans. Cover and refrigerate for ~8 hours.




Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Soft Sourdough Sandwich Bread Loaf

Image
  Master Recipe & Process 150g starter 220g filtered water, warm ~112° (hold back 20g water, add a little at a time, if needed) 30g sugar or honey 50g olive oil or unsalted butter, room temperature 500g unbleached all-purpose flour (or 300g flour & 200g white whole wheat) 10g salt Mix ins:  150g cranberries/raisins/apricots  65g sugar (white, demerara or brown) & 14g cinnamon mix 1/2 c pecan/walnut, rough chop 100g Parmesan & 10g fresh black pepper 1 1/2 c blueberries (drained) rolled in lemon zest sugar, cubed cream cheese 1 Apple, peeled, diced, and 1 Tbsp cinnamon orange/lemon zest 150g Chocolate chips Rosemary and honey drizzle Cheddar jalapeño 2 cups cubed cheddar cheese and 4oz canned drained or 2-3 chopped jalapeños Rosemary Garlic (or roasted) Italian seasoning or zatar mustard or caraway seed Roasted red pepper reduce ~2 oz water Olives Mushrooms  Feed Starter the night before baking: determine the amount of starter left over and feed it that...
Read more

Bim’s Sourdough Pizza Crust

Image
1000 g. AP flour  200 g. Active starter  650-680 g. Water 50 g. Olive oil  20 g. Salt  30 g. Sugar (or Honey) In the large bowl mix everything together and rest for 30 minutes then stretch and fold 3 sets with rests for 20 minutes, then use coil fold every 20 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be doubled in size, separate them into 6 small balls (300 g), pre-shape into rounds, and rest for 15 minutes then give a final shape.  Place rounds in deli containers brushed with olive oil, cover with lids (make sure the lids also get oil). Rest the dough in the fridge over night or put in the freezer up to 2 months. Bim’s Sourdough Best Pizza 2000 g. Bread flour  400 g. Sourdough starter  1500 g. Water  120 g. Olive oil 120g. Sugar  40 g. Salt Mix everything together well and follow with 4 sets of stretch and fold every 30 minutes, proof the dough another ~3 hour...
Read more