5 degrees F. Spread the coconut evenly onto a baking sheet
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
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.
In a bowl combine milk, sugar, eggs, vanilla, salt, nutmeg and flour.
Beat well to blend.
Sprinkle coconut into pie plate sprayed with Pam.
Pour egg mixture over coconut.
Bake at 425\u00b0 for 20 to 25 minutes or until a knife inserted in center comes out clean.
Mix all ingredients and beat well before adding coconut.
Pie forms its own crust as it bakes.
Pour in greased pie pan.
Bake at 350\u00b0 for 40 minutes.
inch pie dish.
In a saucepan, cook coconut milk over
Put all ingredients into blender and blend well 1 to 3 minutes.
Pour into an ungreased pie pan and bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0 (325\u00b0 if using glass pie dish).
Combine first 6 ingredients in blender or processor.
Blend on low speed 3 minutes.
If your blender won't hold it all, put in as much milk as it will hold.
Blend, then stir in remaining milk.
Pour into buttered pie dish and let rest 5 minutes, then sprinkle coconut on top and bake 30 to 40 minutes for 9-inch pies or 35 to 45 minutes for a 10-inch pie or until set.
Makes 2 (9-inch) pies or 1 (10-inch) pie.
Mix together milk, sugar, Bisquick and eggs.
Pour into
Beat eggs slightly and add sugar and salt. Add milk and vanilla.
Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
Bake at 450 for 10 minutes, then 350 for 20 minutes.
Preheat oven to 350\u00b0F.
Grease 9-inch pie plate; set aside.
Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
Pour into pie plate; sprinkle with coconut.
Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
Cool completely on wire rack.
Store in refrigerator.
Preheat oven to 350\u00b0.
Put all ingredients into blender, except coconut.
Blend until smooth and well mixed.
Pour into a greased 9-inch pie plate and top with coconut.
Bake at 350\u00b0 until custard sets, about 30 minutes.
Serves 8.
Preheat oven to 350\u00b0F.
Blend all ingredients in blender or food processor.
Grease and flour a 10-inch pie plate.
Pour mixture in pan and bake for 45 minutes or until custard is set.
Chill well before serving.
Place all ingredients, except coconut, into blender or food processor (with chopping blade).
Blend for 2 minutes.
Pour into lightly greased pie plate, preferably glass.
Sprinkle coconut on top and pat down with back of large spoon. Let stand 5 minutes. Bake at 350\u00b0 for 4 minutes or until knife comes out clean.
Serves warm or cold.
Butter 9-inch pie plate.
Blend 3 minutes in blender (except coconut).
Let stand 5 minutes.
Sprinkle coconut on top.
Bake at 350\u00b0 for 40 minutes.
Put all ingredients in a blender and blend for 1 minute.
Pour into a greased 9-inch pie plate.
No crust!
Sprinkle nutmeg on top.
For plain custard pie, omit coconut.
Blend all ingredients (except coconut) in blender, covered, at low speed for 2 minutes.
Pour into greased and floured 9 or 10-inch pie plate (glass preferred) or two (8-inch) plates for 2 pies (increase baking time by 20 minutes or so if metal pans are used).
Sprinkle coconut on top, pat down with back of large spoon and let stand 5 minutes.
Bake 40 minutes at 350\u00b0 until knife inserted in center comes out clean.
Makes its own crust.
Serves 6 to 8.
Blend all, except coconut, in blender.
Stir in coconut.
Pour in greased and floured large pie pan.
Bake at 350\u00b0 for 45 minutes.
(Makes its own crust.)
Without cream cheese, it's like coconut custard pie.
Cream butter or margarine and sugar.
Add the eggs, milk and vanilla and cream again.
Mix in coconut and the Bisquick; stir well.
Pour into a 9-inch pie pan and bake at 350\u00b0 for 45 minutes.
Combine all ingredients in blender.
Pour into a well-greased 9-inch pie plate.
Sprinkle with coconut, as desired.
Bake for 45 minutes in a 350\u00b0 oven.