Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
rocessor, pulse animal crackers, coconut, and 2 tablespoons of sugar
Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.
First, bake a 9-inch pie crust.
Second, make crumb mixture of powdered sugar and peanut butter.
Put about 2/3 of this in cooked crust.
Take 1 package coconut cream pie filling mix and pour into crust.
Spread on meringue and sprinkle top with remaining crumb mixture and some coconut.
Brown slightly.
Pour evaporated milk into 4 cup measure.
Add milk, pudding mix and 1/2 cup of the coconut.
Stir briskly.
Cook on High, 6 to 7 minutes, stirring once.
Pour into crumb crust.
Set aside. Place remaining coconut in1
cup glass measure.
Add butter.
Cook on High thoroughly.
Coconut should be lightly browned.
Sprinkle coconut over pie filling.
Refrigerate until firm.
Makes 6 servings.
Cooking Time:
8 to 9 minutes.
Bake your pie shell according to the directions
Beat Dream Whip and 1 cup milk until stiff. Mix the remaining 1 3/4 cups milk, Jell-O and coconut. Fold Dream Whip into coconut mixture. Pour into cooled pie shells. Top with more Dream Whip and garnish with toasted coconut. Chill 3 hours.
Stir and pour into baked pie crust.
Top with Cool Whip and coconut.
Put filling and coconut into bowl.
Mix well.
Pour into crust.
Sprinkle with more coconut on top. Chill until serving.
eat egg whites and cream of tartar until foamy.<
>COCONUT
Mix first three ingredients.
Fold in Cool Whip.
Add as much coconut as you like.
Pour into a pie crust that has been baked and cooled.
Brown some coconut in oven and add to top of pie.
Cool in refrigerator before serving.
Chill unopened can of coconut cream overnight.
Preheat the
ool slightly and pour into pie crust. Cover with wax paper
ch (not deep dish) pie plate with coconut oil and set aside
ized pot, add the coconut milk (and or cream).
Heat, and
he white pith.
Place coconut cream and milk, sugar and zest
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Combine flour, coconut oil, 2 tablespoons sugar, and
Mix cream of coconut with milk.
Add marshmallows.
Cook over low heat in a heavy saucepan until marshmallows melt.
Cool in a bowl and refrigerate for 1 hour or until mixture starts to jell. Beat jelled mixture with electric mixer until frothy.
Carefully, fold in whipped cream.
Blend in 1 cup flaked coconut, by hand. Pour into baked pie shell.
Sprinkle remaining coconut over pie and refrigerate at least 6 hours.