Toast coconut and nuts with butter until a dark brown.
To the soft cream cheese, add milk and beat until smooth, then fold Cool Whip.
Layer the cream and milk mixture with caramel, then nuts, then repeat until pie shells are full.
Freeze pies for 2 hours. Serve pies frozen.
Melt butter in large skillet; add coconut and chopped pecans. Cook until brown; put aside.
Combine cream cheese and sweetened condensed milk and beat until smooth.
Fold in whipped topping. Layer 1/4 of cream cheese mixture into each pie.
Sprinkle 1/4 of coconut mixture evenly over each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let frozen pie stand at room temperature before slicing.
Mix everything together real good.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes two 9-inch pies.
Beat egg whites in large mixing bowl until stiff. Add cream of tartar, sugar and vanilla. Beat with electric mixer again until well mixed. Pour on tops of 2 pies. Sprinkle top with coconut. Place in oven until golden brown. Remove from oven and cool. This recipe is enough for 2 pies.
Beat eggs well with sugar.
Add coconut.
Pour into uncooked pie shells and bake at 350\u00b0 until done.
This makes 2 pies.
Cream butter and sugar; add eggs one at a time, beating well after each addition.
Add milk and flour; beat well.
Add coconut. Pour into lightly greased 9-inch glass pie plates.
Bake at 350\u00b0 until golden brown and pie won't shake, around 35 to 40 minutes.
Beat eggs and sugar until mixed well.
Add margarine and other ingredients.
Bake at 350\u00b0 until brown on top or until done. Makes 2 pies.
I sprinkle coconut on top of pie before putting in oven.
But use most of the coconut in pie filling.
Separate egg yolks and freeze egg whites for later use.
Beat egg yolks.
Add sugar.
Mix well.
Add melted margarine and stir. Add coconut.
Mix well.
Add buttermilk.
Mix well and pour into pie shells.
Preheat oven to 325\u00b0 to 350\u00b0.
Cook slowly for 30 to 45 minutes on baking rack on lower level of oven.
Makes 2 pies. Allow to brown evenly on top.
Beat eggs until fluffy.
Blend in sugar.
Add milk, flavoring and coconut.
Pour into pie crust.
Makes 2 pies.
Bake at 350\u00b0 until done, about 30 to 40 minutes.
Beat eggs until foamy.
Add flour, sugar, butter, vanilla, coconut and pineapple.
Pour into an unbaked crust.
Bake at 350\u00b0 for 30 minutes or until it sets good.
First, toast coconut until brown.
Mix sugar and flour.
Add eggs, butter, milk, coconut and vanilla.
Mix well.
Pour in unbaked pie shells and bake for 30 or 40 minutes at 350\u00b0 or until set.
Makes two pies.
Mix all ingredients well.
Bake at 350\u00b0 until knife comes out clean.
Makes 2 deep dish pies or 3 regular size pies.
Butter the crust; spread on coconut.
Mix sugar, flour, eggs, melted butter, vanilla and milk.
Pour over coconut.
Bake at 375\u00b0 until done.
Makes 2 pies.
In a large bowl, mix together well the eggs, sugar, flour, milk, margarine, flavoring, vanilla and coconut.
Pour into unbaked pie shells.
Bake at 350\u00b0 until brown, about 35 to 40 minutes.
Makes two 9-inch pies in aluminum pans.
Beat eggs, sugar, flour and pudding together.
Add coconut, melted butter and milk.
Mix again.
Stir in flavoring and pour mixture into three 9-inch pie shells.
Bake in a 300\u00b0 oven for 1 hour.
Makes 3 pies.
Beat eggs well. Mix remaining ingredients into beaten eggs. Pour into unbaked pie shells. Bake at 350\u00b0 for 35 minutes. Makes 2 pies; one to eat and one to share.
Mix all ingredients well.
Pour into two 9-inch pie shells. Bake at 350\u00b0 for 30 minutes or until golden brown.
Makes 2 pies.
Beat eggs with the cut margarine.
Put in sugar, milk and coconut.
Bake at 350\u00b0 in unbaked shells for 1 hour.
Makes 2 pies.
Mix all ingredients and bake at 350\u00b0 until set.
Makes 2 pies.
Put egg yolks and next 3 ingredients in double boiler.
Boil until thick.
Remove from heat and add coconut.
Mix well and pour into two already baked pie shells.
Beat egg whites until stand to a peak.
Add sugar to taste or 1/3 cup sugar.
Spread on pies. Bake at 350\u00b0 until crust is light brown.