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
Melt butter, then add sugar, flour, buttermilk and vanilla. Beat eggs and add to mixture. Add coconut. Pour into unbaked pie crust. Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 350 degrees F.
Whisk all ingredients together until well blended.
Pour into pie shell and place on baking sheet.
Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
Remove pie from oven and let cool to room temperature.
Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.
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 all ingredients together and pour into unbaked pie shell. Bake toat 350\u00b0 for 45 minutes.
Cream butter, sugar and egg yolks; add flour.
Beat well.
Add buttermilk and stir well.
Add well beaten egg whites.
Stir enough to mix.
Bake as any custard pie in unbaked shell.
Tastes very much like Coconut Custard Pie.
For 2 pies, increase flour to 3 tablespoons, buttermilk to 3/4 cup and pie shell to 2.
Slightly beat eggs and melt margarine.
Combine all ingredients and pour in an unbaked pie shell.
Bake at 425\u00b0 for 15 minutes and then reduce oven temperature to 350\u00b0.
Bake until knife inserted in center comes out clean.
Cream sugar, eggs and butter.
Add buttermilk and coconut. Bake in 9-inch shell at 350\u00b0 for 30 or 35 minutes.
Mix all ingredients and pour in one 9-inch pie crust.
Bake at 350\u00b0 for 45 minutes.
Mix all together. Pour in pie shell and bake at 325 degree until done.
Mix all ingredients and pour into 2 unbaked pie shells.
Bake 1 hour or until done at 325\u00b0.
Lightly beat the eggs, melt the margarine and mix all ingredients well.
Pour into 2 pie shells.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix all ingredients together.
Pour in 2 pie shells and bake at 350\u00b0 for 45 minutes to 1 hour.
Makes 2 small pies.
Mix
all
together
well
and pour in 9-inch pie shell. Bake at 350\u00b0 for 1/2 hour.
This
is easily made in a blender.
After blender mixes it for you, pour in pie shell on oven shelf.
Bake at 425\u00b0 for 10 minutes, then at 350\u00b0 for about 30 minutes or until filling is firm
and lightly browned on top.
Top usually cracks as it cools. Serves six.
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.
Melt margarine or butter; add beaten eggs slowly.
Beat in sugar.
Add coconut, milk and vanilla.
Pour into crust and bake at 350\u00b0 for 30 minutes.