Sweet Cherry Coconut Pie Recipe
Ingredients
| Baked pastry shell | ||
| Sweet cherries | 2 Bag (1kg) | |
| Water | 3/4 Cup (16 tbs) | |
| Cornstarch | 3 Teaspoon | |
| 2 tsp granulated fructose | ||
| Lemon juice | 1 Teaspoon | |
| 3 oz. cream cheese, room | ||
| Pkg. temperature | ||
| Unsweetened shredded coconut | 1/3 Cup (16 tbs), toasted | |
Directions
Partially thaw cherries.
Combine water, cornstarch, fructose, and lemon juice in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Remove from heat and fold in cherries until all cherries are coated and mixture is clear.
Set aside to cool.
Spread softened cream cheese on the bottom of the baked pastry shell.
Sprinkle with the toasted coconut.
Press the coconut slightly into the cheese.
Transfer sweet cherry mixture to the shell and arrange evenly.
If desired, decorate with pastry cutouts.
Chill thoroughly.
Combine water, cornstarch, fructose, and lemon juice in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Remove from heat and fold in cherries until all cherries are coated and mixture is clear.
Set aside to cool.
Spread softened cream cheese on the bottom of the baked pastry shell.
Sprinkle with the toasted coconut.
Press the coconut slightly into the cheese.
Transfer sweet cherry mixture to the shell and arrange evenly.
If desired, decorate with pastry cutouts.
Chill thoroughly.
Chef
