Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Mix all but coconut and cook in top double boiler until thick. Add coconut and pour into pie crust and cool until set and pie crust is done.
Bake at 350\u00b0 for 30 minutes.
In a mixing bowl, combine all ingredients except pie shell. Pour into the pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and bake for 40 minutes, or until top is golden and the center is almost set.
When cool, store in refrigerator. Yields 8 servings.
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
Combine sugar, flour and salt in pan.
(Use wooden spoon.) Blend in milk gradually, then egg yolks.
Add butter.
Cook until thick.
Remove from heat.
Add almost all the coconut (leave a little to go over the meringue).
Pour into 8-inch baked pie shell and cover with meringue and bits of coconut.
Brown.
Mix well all ingredients, except pie crust.
When well mixed, pour into pie crust and bake at 350\u00b0 for 45 minutes to 1 hour.
Mix all but coconut in blender, low speed, for 3 minutes. (Can use medium speed on mixer for 3 minutes.)
Pour into greased pie pan.
Let stand about 5 minutes.
Sprinkle coconut on top. Bake at 350\u00b0 for about 40 minutes.
Blend all, except coconut, in blender for 5 minutes.
Stir in coconut.
Pour in greased and floured 10-inch pie dish.
Bake for 40 to 45 minutes at 350\u00b0.
In medium bowl, mix the 3 boxes of instant pie filling with the half and half.
Add 1 teaspoon coconut extract.
Beat according to directions on the box.
In large bowl, cream the cheese and gradually add powdered sugar (a full cup makes it sweeter).
Add 1 teaspoon extract and the whipped topping.
Blend the pie filling mixture with the cream cheese.
Stir in coconut. Divide among the 3 crusts.
Mix all ingredients well in a bowl.
Pour into two greased pie plates.
Bake at 350\u00b0 for about 40 minutes or until brown.
This coconut pie makes its own crust.
Blend all but coconut together in blender for 3 minutes. Butter and flour a 10-inch glass pie plate (this is a must).
Pour liquid into plate.
Top with coconut.
Bake at 350\u00b0 for 45 minutes.
Combine 3/4 cup coconut, 2 cups of the milk
Preheat oven to 350\u00b0.
Mix all ingredients except pie crust shell together.
Pour into pie crust shell.
Bake in a 350\u00b0 oven about 45 minutes or until set.
Mix together all ingredients (except pie shells).
Pour mixture into pie shells.
Melt butter, blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir constantly to keep it from sticking or burning. Pour into eggs stirring rapidly. Pour back into the pan. Continue cooking for two minutes, adding 1 c. coconut and vanilla (if you want coconut pie, Omit coconut if you want banana cream). When pudding has cooled, layer in pie shell with bananas and pudding for banana cream. If you have made coconut, cool down and pour into baked pie shell.
Heat pudding mix, sugar, milk and egg yolks in saucepan until it\tis
thick.
Remove
from heat and beat until smooth. Add coconut,
vanilla
and margarine.
Put in baked pie shell. Add meringue and sprinkle with coconut on top.
Mix pie mix and milk; let it start to thicken, then add coconut and Cool Whip.
Fold in and put a layer of Cool Whip on top, sprinkled with coconut.
Chill 2 hours.
Slice and serve.
Combine ingredients in order given; mix well.
Pour into a greased 10-inch pie pan.
Bake in 350\u00b0 oven for 45 minutes or till golden brown.
The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
It will be solid enough to cut after it has cooled.
The center will be a perfect cream pie.
This is a quick way to bake a coconut pie.
If you leave it in the oven too long, you will have more of a cake.
Mix sugar, flour and cocoa.
Add egg yolks.
Add cream and water.
Cook over medium heat until thick.
Add butter and vanilla.
If making coconut pie, add coconut when you add butter and vanilla.
Pour into baked pie shell.
Use Cool Whip or make meringue.
Preheat oven to 350\u00b0F. Grease an 8 inch pie dish.
Combine eggs, sugar, butter, almonds, desiccated coconut, lime zest, lime juice, milk, coconut milk and flour in a food processor. Process for 1 min, or until combined. Transfer to prepared pie dish and bake for 45-50 mins, or until lightly browned and firm to the touch. Let cool for 20 mins.
Spread whipped cream over top and sprinkle with coconut flakes and extra zest. Serve.