Ingredients:
CRUST
1 cup bread crumbs
3/4 cup flaked coconut
1/2 cup (1 stick) butter, melted
2 tablespoons granulated sugar
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
FILLING
1 package (8 ounces) cream cheese, at room temperature
3/4 cup granulated sugar
1 can (7.6 fluid ounces) NESTLÉ Media Crema
1 tablet (90 grams) NESTLÉ ABUELITA Chocolate, grated
3 large eggs
1/4 cup flaked coconut
2 tablespoons all-purpose flour
1/2 cup strawberry jam, warmed
Fresh raspberries, fresh mint sprigs and shredded coconut for garnish
Whipped cream for serving
Directions:
PREHEAT oven to 325° F.
FOR CRUST:
COMBINE bread crumbs, coconut, butter, sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.
FOR FILLING:
BEAT cream cheese and sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, coconut and flour. Pour mixture into prepared crust.
BAKE for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.
DRIZZLE pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
40 minutes
Cooling Time: 120 minutes
Servings: 8
In this recipe:
