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
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.
Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.
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.
Chill unopened can of coconut cream overnight.
Preheat the
Combine crackers and melted butter, reserving 1/4 cup crumbs. Pat remaining crumbs into bottom of 9 x 13-inch baking pan.
Let ice cream stand at room temperature for about 1/2 hour to soften. Add milk and pudding mix to ice cream and beat until smooth.
Pour over cracker crumbs.
Refrigerate to chill and set.
When ready to serve, spread with whipped topping and sprinkle with reserved 1/4 cup crumbs.
Tastes like good coconut cream pie!
ool slightly and pour into pie crust. Cover with wax paper
ch (not deep dish) pie plate with coconut oil and set aside
In a bowl, combine the cracker crumbs and margarine; mix well. Press into an ungreased 13X9 inch dish.
In a mixing bowl, combine the ice cream, milk and pudding mixes. A mixer works well for this. Spread over crust.
Top with whipped topping and coconut.
Cover and freeze for up to 2 months.
Remove from freezer 15 minutes before serving.
ized pot, add the coconut milk (and or cream).
Heat, and
ariations:
BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed
he white pith.
Place coconut cream and milk, sugar and zest
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.