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.
>Beat egg whites and cream of tartar until foamy.<
Mix can of crushed pineapple (juice and all), package of instant vanilla pudding, sour cream and sugar.
Mix all together and pour in graham cracker crust.
Spread Cool Whip on top and keep in refrigerator until ready to serve.
This is quick and easy.
Mix sour cream and pineapple, including juice.
Add pudding mix and mix with a spoon.
Pour into prepared crust and refrigerate.
When set, top with Cool Whip.
Combine instant pudding with the sour cream.
Add can of crushed pineapple (including juice).
Blend thoroughly.
Put mixture in crust.
Chill 6 hours or overnight.
Before serving, cover top with whipped topping or whipped cream.
Refrigerate leftovers.
Combine Cool Whip, pineapple, cream cheese and sugar.
Place in graham cracker crust.
Chill.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
In med heavy saucepan, combine flour, sugar, yolks and half and half.
Cook and stir until mixture comes to a boil.
Boil for 1 minute.
Add butter and vanilla.
Place half the bananas in bottom of baked pie crust.
Pour half the filling over bananas.
Repeat layers.
Cover with wax paper and chill.
Whip the cream on high until stiff.
Beat in the sugar.
Pile on top of pie.
In a saucepan, combine sugar, salt and cornstarch.
Stir in pineapple with syrup, sour cream and lemon juice.
Cook, stirring constantly, until mixture thickens and bubbles.
Stir a small amount of hot mixture into egg yolks; return egg mixture to hot pudding in saucepan.
Stirring constantly, cook 2 minutes longer. Spoon into baked and cooled pie shell.
Spread meringue over pie, sealing to edge of pastry.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Cool and chill several hours, until firm.
In a mixing bowl combine pudding mix and milk and mix well.
Fold in 2 cups of the cool whip and mix.
Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.
Cook pie crust in oven; cool.
Mix dry ingredients of pie filling mixture in club aluminum saucepan (stainless steel will burn easier).
Add butter, milk and beaten egg yolks.
Reserve egg whites for meringue.
Important:
Do not add crushed pineapple until mixture has cooked awhile and thickened.
Pineapple will curdle milk if added too soon.
Take pan off heat.
Add pineapple and stir well.
Pour into pie crust.
Heap your favorite meringue recipe onto hot filling and seal edges to prevent shrinking.
Bake and cool.
g yolks. Once the pastry cream starts to boil, transfer
about 15 minutes, rotating pie shell halfway through baking time
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.
nto baked pie shell----> Meringue: Beat 3 egg whites with cream of
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
Beat whipping cream and refrigerate.
Put a couple of tablespoons of pineapple in cream cheese and beat until fluffy. Pour off about 1/4 of juice from pineapple so pie won't be too sloppy.
After beating cream cheese, fold in whipping cream with the Equal.
Then add crushed pineapple and vanilla.
Be sure your pie crust gets good and brown and cool before filling it.
Chill at least 3 hours.
The longer it sets, the more flavorable it is.
Cook until thickened.
Cool.
Double recipe for 2 pies.
Makes one 9-inch pie.
In a large bowl, mix milk and lemon juice with a spoon until well blended. Add Cool Whip and mix, then add rest of ingredients and mix well. Pour into pie crusts. Invert plastic lid on top of pies. Chill several hours or overnight in refrigerator.
mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon