Slow-Cooker Cola-Barbeque Pork - Carolina Country

Italian Cream Pie

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Italian Cream Pie


  • 1 (11.3-ounce) package pecan shortbread cookies, such as Pecan Sandies
  • 6 tablespoons unsalted butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container mascarpone cheese
  • ⅔ cup sour cream
  • ¼ cup plus 2 tablespoons cream of coconut, such as Coco-Lopez
  • ¼ cup sugar
  • ¼ cup sweetened flaked coconut, toasted, plus extra for optional topping
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest
  • Pecans for garnish, optional
  • Garnish: chopped pecans and toasted sweetened flaked coconut


  1. Preheat oven to 350 degrees. In the bowl of a processor, pulse cookies into fine crumbs. In a medium bowl, stir together cookie crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch removable-bottom tart pan.

  2. Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.

  3. In a medium bowl, beat cream cheese, mascarpone, sour cream, cream of coconut, and sugar at medium-high speed with an electric mixer until smooth. Add coconut, vanilla and zest, beating until combined. Spoon mixture into prepared crust.

  4. Cover and refrigerate at least 3 hours and up to 3 days. Garnish with pecans and coconut before serving, if desired.

Recipe courtesy of

Taste of the South

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