Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Beat the eggs and sugar together.
Add flour; beat.
Add other ingredients and mix.
Pour in 9-inch pie pan.
Bake at 350\u00b0 for 40 minutes, or until firm.
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
In medium bowl, mix the 3 boxes of instant pie filling with the half and half.
Add 1 teaspoon coconut extract.
Beat according to directions on the box.
In large bowl, cream the cheese and gradually add powdered sugar (a full cup makes it sweeter).
Add 1 teaspoon extract and the whipped topping.
Blend the pie filling mixture with the cream cheese.
Stir in coconut. Divide among the 3 crusts.
Combine 3/4 cup coconut, 2 cups of the milk
Melt butter, blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir constantly to keep it from sticking or burning. Pour into eggs stirring rapidly. Pour back into the pan. Continue cooking for two minutes, adding 1 c. coconut and vanilla (if you want coconut pie, Omit coconut if you want banana cream). When pudding has cooled, layer in pie shell with bananas and pudding for banana cream. If you have made coconut, cool down and pour into baked pie shell.
Heat pudding mix, sugar, milk and egg yolks in saucepan until it\tis
thick.
Remove
from heat and beat until smooth. Add coconut,
vanilla
and margarine.
Put in baked pie shell. Add meringue and sprinkle with coconut on top.
Mix pie mix and milk; let it start to thicken, then add coconut and Cool Whip.
Fold in and put a layer of Cool Whip on top, sprinkled with coconut.
Chill 2 hours.
Slice and serve.
Combine ingredients in order given; mix well.
Pour into a greased 10-inch pie pan.
Bake in 350\u00b0 oven for 45 minutes or till golden brown.
The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
It will be solid enough to cut after it has cooled.
The center will be a perfect cream pie.
This is a quick way to bake a coconut pie.
If you leave it in the oven too long, you will have more of a cake.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Mix sugar, flour and cocoa.
Add egg yolks.
Add cream and water.
Cook over medium heat until thick.
Add butter and vanilla.
If making coconut pie, add coconut when you add butter and vanilla.
Pour into baked pie shell.
Use Cool Whip or make meringue.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Mix all ingredients well in a bowl.
Pour into two greased pie plates.
Bake at 350\u00b0 for about 40 minutes or until brown.
This coconut pie makes its own crust.
>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed
Preheat Oven to 350*.
Cream together the Eggs and Sugar.
Add melted Butter to the Sugar mixture.
Next add Evaporated Milk and Vanilla.
Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut).
Pour Mixture into an Unbaked deep dish pie shell.
Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.).
Let Pie Cool and refrigerate for 1 to 2 hours.
If you like add Whipped topping or Meringue. Enjoy!
Preheat oven to 350 degrees.
In a large bowl combine the milk, sugar, coconut, eggs, flour, butter and coconut extract.
Stir until well incorporated.
Pour into the unbaked pie shell.
Bake for 45 minutes or until a knife inserted 1 inch from the center comes out clean.
Remove and place on a wire rack to cool to room temperature.
In a medium bowl combine the apricot preserves and vanilla.
Add the cream and beat until stiff.
Spread this over the cooled pie and garnish with toasted coconut.
Serve.
Bake your pie shells according to package directions
Preheat oven to 350\u00b0F. Grease an 8 inch pie dish.
Combine eggs, sugar, butter, almonds, desiccated coconut, lime zest, lime juice, milk, coconut milk and flour in a food processor. Process for 1 min, or until combined. Transfer to prepared pie dish and bake for 45-50 mins, or until lightly browned and firm to the touch. Let cool for 20 mins.
Spread whipped cream over top and sprinkle with coconut flakes and extra zest. Serve.
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.
Preheat oven to 350 degrees F.
Melt butter in heavy medium saucepan over low heat.
Add sugar and stir until mixture is heated through.
Transfer to bowl.
Add eggs, lemon juice and vanilla and whisk to combine.
Stir in 1 1/2 cups coconut.
Pour filling into crust.
Bake until filling is deep golden brown and set, about 40 minutes.
Cool on rack.
(Can be made one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
Makes 12 servings.