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.

INGREDIENTS

Orange-Coconut Tiramisu Tart
Originally uploaded by Pillsbury.com

• 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

DIRECTIONS

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.

Cream Cheese Sweet Potato Pie Recipe

I grew up with traditional sweet potato pie always on the table during the Thanksgiving season. When Pillbury came out with a cold version that included cream cheese I knew I would love it for hot Autumn days. This is one of my favorite pies and since today is one of those hot day, this pie will be on my table for tonight's supper.

Cream Cheese Sweet Potato Pie Recipe
Originally uploaded by Pillsbury.com

INGREDIENTS

• Cream Cheese Layer
• 1 package (8 oz) cream cheese, not softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon grated orange peel

 
Sweet Potato Layer

• 1 cup mashed cooked dark orange sweet potatoes (about 3/4 lb uncooked)
• 2/3 cup half-and-half
• 1/2 cup packed brown sugar
• 1 teaspoon grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 egg

Crust

• 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust

Topping

• 1 cup sweetened whipped cream

DIRECTIONS
1. Place cookie sheet on oven rack. Heat oven to 350°F. In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Stir in orange peel. Set aside.
2. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture.
3. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
4. Serve pie with sweetened whipped cream. Store covered in refrigerator.
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