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.
Combine ingredients and cook over low heat until margarine is melted.
Do not boil.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake 25 to 30 minutes or until firm.
Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie.
Yummy!
ood processor, pulse animal crackers, coconut, and 2 tablespoons of sugar
inch pie dish.
In a saucepan, cook coconut milk over
egrees.
Place Regular 9\" pie shell on a cookie sheet
Bake pie crust 4 to 5 minutes at 425\u00b0
with aluminum foil over piecrust and pie weights in crust.
Take weights and aluminum foil off crust and continue baking until golden.
Cool completely. Stir sugar and next 7 ingredients until blended.
Add eggs, stirring well.
Stir in 1 cup toasted flaked coconut before pouring into piecrust.
Bake at at 350\u00b0 for about an hour.
Chop coconut to very fine pieces. Mix as listed.
Stick bottom of pie shells with fork in several places.
Place pie shells in oven to dry out, 10 minutes in 325\u00b0 oven.
Remove pie shells from oven and fill with mixture.
Bake in 325\u00b0 oven for 35 minutes. Pies are done when tops are brown.
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together cornmeal, sugar, flour, lemon juice, vanilla and margarine. Mix in eggs until well blended. Stir in coconut and pecans. Then pour mixture into pie crust.
Bake in preheated oven for 50 to 55 minutes. Be sure to cover pie with foil. Take off foil when there are 10 to 15 minutes left of bake time.
Pie will be somewhat \"shaky\" when removed from oven, but will firm up as it cools.
Beat eggs slightly, then add remaining ingredients; mix well. Pour in pie shell.
Cook at 350\u00b0 for about 45 to 60 minutes.
Pie should be golden brown, and center of pie should barely shake when touched.
Combine first 4 ingredients in a bowl; add eggs and vanilla. Stir until blended.
Stir in butter, coconut and pineapple.
Pour in pie shell.
Bake at 350\u00b0 for 1 hour or until sets.
00\u00b0F Prick the frozen pie shells all over with a
Cream margarine and sugar.
Add eggs and flavoring, water and vinegar.
Add coconut.
Bake in a 9-inch unbaked pie shell at 300\u00b0 for 45 minutes to 1 hour until a golden brown.
Makes 1 pie.
Combine butter, sugar, eggs, orange juice and coconut.
Pour into pie shell and bake at 350\u00b0 for 35 to 45 minutes.
To butter, add eggs, milk and vanilla.
Mix thoroughly.
Add sugar, flour and coconut.
Mix well again.
Pour into pie shell. Bake at 350\u00b0 for 10 to 15 minutes.
Reduce temperature to 300\u00b0 and bake 1 to
1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
Combine first 4 ingredients in a large bowl.
Add eggs and vanilla, stirring until blended.
Stir in butter, coconut and pineapple.
Pour into unbaked pastry shell.
Bake at 350\u00b0 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack.
Makes 1 (9-inch) pie.
Melt oleo.
Mix with sugar.
Add eggs, vinegar, vanilla and coconut.
Add milk, mixing well.
Stir in meal and mix well.
Pour in unbaked pie shell. Bake at 350\u00b0 for 45 minutes or until firm.
Mix eggs and sugar.
Add oleo, buttermilk, vanilla and coconut.
Pour into pie shells.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine the first 4 ingredients in a large bowl.
Add eggs and vanilla, stirring until blended.
Stir in margarine, coconut and pineapple; pour into pie shell.
Bake at 350\u00b0 for 1 hour, or until set.
Cover with aluminum foil after 40 minutes baking to prevent it from getting too brown.
Cool on wire rack.
Mix sugar, flour and oleo.
Add milk, egg, vanilla and coconut.
Pour into unbaked pie crust and bake until golden brown at 350\u00b0, about 45 minutes.