Thursday, December 01, 2011

Orange-Coconut Tiramisu Tart

Here ya go Dawn Marie. You asked for a pie recipe you most likely never fixed before. So... I found this Pillsbury one that looked different. Fix it and eat it every December 1 for National Pie Day! It has coconut, orange marmalade, chopped nuts and cream cheese. Sounds Christmas-seee to me too. Although it's a cold pie- would work for summer too.

Orange-Coconut Tiramisu Tart
Originally uploaded by
  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 container (16 oz) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
  • 1/3 cup powdered sugar
  • 2 tablespoons instant espresso coffee powder or granules
  • 1 container (12 oz) frozen whipped topping, thawed
  • 1 cup Smucker’s® Sweet Orange Marmalade
  • 2 teaspoons Hershey’s® baking cocoa
  • 3/4 cup flaked coconut, toasted*
  • 12 whole strawberries with leaves, cut into fans, if desired

1. Heat oven to 450°F. In 10- or 9-inch springform pan, press pie crust evenly on bottom and 1 inch up side. Generously prick crust with fork. Bake 9 to 11 minutes or until golden brown. Cool completely, about 15 minutes.
2. Meanwhile, in medium bowl, mix cheese, pecans, powdered sugar and coffee granules. Gently fold in 1 cup of the whipped topping. Spread evenly over crust.
3. In another medium bowl, place remaining whipped topping; gently fold in marmalade until well mixed. Spread evenly over cheese mixture.
4. Using fine-mesh strainer, sprinkle cocoa over whipped topping mixture. Sprinkle with coconut. Refrigerate at least 1 1/2 hours until chilled.
5. Remove side of pan; place tart on large round serving plate. Garnish with strawberry fans. Store loosely covered in refrigerator.

*To toast coconut, spread in ungreased shallow pan; bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

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