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.
ood processor, pulse animal crackers, coconut, and 2 tablespoons of sugar
inch pie dish.
In a saucepan, cook coconut milk over
Stir sugar and flour together.
Add milk, beaten egg yolks and margarine.
Stir constantly over medium heat until mixture thickens.
Add vanilla and coconut.
Stir well.
Pour into browned pie shells.
Top with beaten egg whites and brown.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix sugar, cornstarch and salt in pan.
Gradually stir in milk.
Cook on medium heat, stirring constantly.
Boil 1 minute. Stir 1/2 of hot mixture in egg yolks.
Blend all.
Boil 1 minute longer.
Blend in butter, vanilla and coconut.
Pour in cooled pie crust.
Top with meringue or Cool Whip.
Mix sugar, cornstarch and salt in saucepan.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil one minute; remove from heat.
Gradually stir at least half of hot mixture into egg yolks.
Then blend into hot mixture in saucepan.
Boil one minute more, stirring constantly.
Remove from heat.
Blend in butter and vanilla.
Add coconut.
Pour immediately into baked pie shell.
Finish with meringue.
Sprinkle with coconut.
Let cool at room temperature.
Sprinkle 2/3 cup coconut into bottom of crust.
Set aside. Spread remaining coconut in an even layer on shallow pan.
Toast at 350\u00b0 for 7 to 12 minutes or until golden brown, stirring often. Pour milk into medium bowl, add pudding mix and beat with wire whisk for 1 or 2 minutes.
Pour into crust.
Refrigerate at least 2 hours.
Spread whipped topping on pie, then sprinkle with toasted 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.
Mix all ingredients in blender. Pour into a 10-inch pie shell. Bake at 350\u00b0 for 45 to 50 minutes.
Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.
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.
COCONUT FLOUR PIE CRUST:
Preheat oven to
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.
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.
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.
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.
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.
o 325*.spread 5 tbls coconut in pie plate and toast 9
Stir and pour into baked pie crust.
Top with Cool Whip and coconut.