American Pie Council

2019 Amateur Entry


Teeny Bikini Strawberry Coconut Pie

Category: Open
Submitted by: Naylet LaRochelle

2 1/2 cups finely crushed vanilla cookies
6 tablespoons butter, melted

Preheat oven to 375 degrees. Lightly spray a 9.5-inch deep pie plate with nonstick cooking spray. In a large bowl, combine ground cookie crumbs and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 6-8 minutes or until crust is lightly toasted. Remove from oven; let cool.

Strawberry Jam:
3 cups chopped strawberries
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch

Spoon strawberries into a saucepan; mash lightly. Stir in water, sugar and cornstarch. Cook over medium heat until mixture thickens. Let cool. Set aside.

Coconut layer:
12 ounces cream cheese
3/4 cup powdered sugar
16 ounces grated coconut in can, syrup well drained
4 ounces white chocolate, melted
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
2/3 cup heavy whipping cream, whipped

In a large bowl, beat together cream cheese and powdered sugar. Beat in coconut, white chocolate, and extracts until well combined. Fold in whipped cream. Spread over crust. Refrigerate 4-5 hours or until set.

Strawberry Mousse layer:
1/3 cup boiling water
4 tablespoons strawberry instant jello
4 ounces cream cheese
1/2 cup powdered sugar
3 ounces white chocolate, melted
3/4 cup strawberry preserves
1 cup heavy whipping cream, whipped

In a small saucepan, bring water to a boil. Stir in jello until well dissolved. Let cool. Beat cream cheese and sugar in a large bowl with a mixer. Beat in jello mixture and melted white chocolate. When mixture is cooled, fold in 3/4 cup strawberry jam and whipped cream until well combined. Spread remaining strawberry jam over top of coconut layer; top with strawberry mousse. Refrigerate until set.

Sweetened whipped cream
Coconut flakes
Strawberries (dipped in white chocolate, optional)

Spread or pipe whipped cream over top of pie. Add toppings to preference.