aking.
For the lemon meringue pie, you need to pre-bake
/4 cup of the coconut.
Cook while stirring until
9-inch pie plate with prepared pie pastry.
Beat sweet
emove from heat.
Add coconut, vanilla, and butter. Stir until
ix, pudding mix, water, oil, coconut flavoring and lime zest and
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.
inch pie dish.
In a saucepan, cook coconut milk over
Mix flour, sugar and salt in top of double boiler.
Add milk gradually, stirring constantly, until thickened.
Stir into beaten egg yolks (reserve whites for meringue) and return to heat.
Cook 1 minute longer.
Remove from heat.
Add butter and cool.
Then add vanilla and coconut.
Pour into baked pie shell.
Top with coconut meringue.
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.
For the pie:
In a large bowl,
In blender, mix the egg yolks (reserve whites for meringue), flour, salt and 1/2 the milk.
Mix pie filling with 1/2 cup sugar, 1/4 cup water and egg yolks.
Stir in remaining water.
Cook and stir over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into shell.
Beat egg whites until foamy. Gradually add 1/4 cup sugar. Beat until stiff. Fold in coconut.
Spread over pie filling. Bake at 350\u00b0 for 12 to 15 minutes.
Cool 4 hours.
In saucepan, combine sugar, flour and salt.
Gradually stir in milk.
Cook and stir over medium heat until bubbly.
Cook and stir for 2 minutes.
Remove from heat.
Stir small amount hot mixture into yolks; return to hot mixture.
Cook 2 more minutes, stirring constantly.
Remove from heat.
Add butter, vanilla and coconut.
Pour into cool crust; top with meringue.
Bake for 12 to 15 minutes at 350\u00b0.
Combine sugar, flour and salt.
Gradually stir in milk.
Cook over medium heat, stirring constantly until mixture thickens.
Cook for 2 minutes longer.
Remove from heat.
Stir small amount of hot mixture into egg yolks.
Return to hot mixture.
Cook 2 minutes. Remove from heat; add 1 cup coconut, butter and vanilla.
Pour into pie crust.
Combine egg yolks, salt and milk.
Mix well.
Place over low heat, stirring constantly, until warm.
Gradually add 1 cup of sugar and cornstarch to milk mixture, stirring constantly until thickened.
Cook over low heat, stirring constantly, until thickened.
Remove from heat; stir in 1 teaspoon vanilla and coconut.
rocessor, pulse animal crackers, coconut, and 2 tablespoons of sugar
COCONUT FLOUR PIE CRUST:
Preheat oven to
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.