5 degrees F. Spread the coconut evenly onto a baking sheet
Mix together well the sugar, flour, eggs, margarine, milk, vanilla and coconut.
Pour into pie shell and bake at 350\u00b0 for 45 minutes or until crust is brown and custard is firm.
Preheat oven to 350\u00b0 (325\u00b0 if using glass pie dish).
Combine first 6 ingredients in blender or processor.
Blend on low speed 3 minutes.
If your blender won't hold it all, put in as much milk as it will hold.
Blend, then stir in remaining milk.
Pour into buttered pie dish and let rest 5 minutes, then sprinkle coconut on top and bake 30 to 40 minutes for 9-inch pies or 35 to 45 minutes for a 10-inch pie or until set.
Makes 2 (9-inch) pies or 1 (10-inch) pie.
Mix all ingredients and blend well.
Pour into 9-inch unbaked pie shell.
Bake 45 minutes at 350\u00b0 or until crust is brown and custard is firm.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Put all ingredients, except coconut, in blender.
Blend on low for 3 minutes.
Pour into greased 10-inch pie pan.
Let set for 5 minutes, then sprinkle with coconut.
Bake at 350\u00b0 for 40 minutes.
Combine all ingredients in blender.
Pour into a well-greased 9-inch pie plate.
Sprinkle with coconut, as desired.
Bake for 45 minutes in a 350\u00b0 oven.
Mix all ingredients; blend well.
Pour into a 9-inch unbaked pie shell.
Bake for 45 minutes at 350\u00b0, or until crust is brown and custard is firm.
Mix
all ingredients and blend well.
Pour into unbaked pie shell.
Bake
for
45
minutes
at\t350\u00b0 or until crust is brown and custard is firm.
Mix all ingredients and blend well.
Pour into 9-inch pie shell.
Bake 45 minutes at 350\u00b0 or until custard is firm and crust is brown.
Blend in blender for 1/2 minute.
Pour into deep 9-inch pie plate, buttered.
Bake at 400\u00b0 for 35 minutes or until custard is set.
Mix all ingredients; blend well.
Pour into 9-inch unbaked pie shell.
Bake for 45 minutes at 350\u00b0 or until crust is brown and custard is firm.
(Mine took longer, 60 minutes.)
ery well mixed.
Add coconut, and mix/whisk in well
Preheat oven to 350 degrees.
Spray a 10 inch pie plate with cooking spray and then dust with flour.
(Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
Mix until it is blended.
Add the coconut and blend for a few seconds or until it is all mixed.
Pour it into the pie plate and bake for 50-60 minutes.
Preheat oven to 400\u00b0.
Butter a deep pie dish.
Pour all ingredients into blender.
Blend until well mixed.
Pour into buttered pie dish.
Bake for 30 minutes.
Serve cold.
Preheat oven to 425 degrees.
Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium mixing bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut.
Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill, if desired. Refrigerate leftovers.
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.
In a bowl combine milk, sugar, eggs, vanilla, salt, nutmeg and flour.
Beat well to blend.
Sprinkle coconut into pie plate sprayed with Pam.
Pour egg mixture over coconut.
Bake at 425\u00b0 for 20 to 25 minutes or until a knife inserted in center comes out clean.
Mix all ingredients and beat well before adding coconut.
Pie forms its own crust as it bakes.
Pour in greased pie pan.
Bake at 350\u00b0 for 40 minutes.
inch pie dish.
In a saucepan, cook coconut milk over