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.
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.)
00b0F Spray 9-inch glass pie plate with cooking spray.
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.
Heat oven to 350\u00b0F.
Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended.
Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Cool 30 minutes.
Refrigerate about 3 hours or until chilled.
Serve with whipped topping.
Store covered in refrigerator.
Mix coconut and butter; press into pie pan.
Brown in oven at 350\u00b0 for about 10 minutes.
Prepare coconut cream pudding; sit in refrigerator until set, then mix with Cool Whip.
Turn into prepared pie pan.
Chill pie.
Combine milk, sugar, salt and cornstarch.
Cook over low heat until hot.
Add beaten egg yolks.
Cook until it starts to thicken.
Then add melted margarine, coconut and flavoring.
Cook until thick.
Pour into baked pie shell.
Top with meringue (same as used on Easy Chocolate Pie).
Sprinkle with coconut and brown topping.
Mix together. Pour into 2 unbaked pie shells.
Brush edges of pie shell with water before baking to keep crust from getting too brown while waiting for coconut to brown.
Bake at 350\u00b0 until filling is lightly browned, 30 to 45 minutes.
Cover an unbaked 9-inch crust with coconut.
Mix sugar and flour.
Add eggs and milk.
Pour into crust.
Bake at 350\u00b0 for 30 minutes or until knife comes out of pie clean.
The coconut will rise to the top of the pie.
Thaw pie shells.
Sprinkle coconut in bottom of pie shells. Mix remaining ingredients together and pour over top of coconut. Bake at 325 degrees for 35 to 40 minutes.
Yield:
12-16 servings.
Cook sugar, flour, cream and milk uncovered in microwave 6 to 8 minutes on Medium-High, stirring 3 times.
Beat egg yolks and flavoring and add 3 or 4 tablespoons hot mixture and beat well. Then add this to remaining mixture.
Microwave 1 to 1 1/2 minutes, longer if not thick.
Pour into baked pie shell.
Toast coconut in oven.
Sprinkle over pie.
Cream together sugar and oleo.
Add eggs one at a time and mix well.
Add vinegar, vanilla and coconut.
Blend well and pour into pie shell.
Bake at 350\u00b0 for 1 hour.
Combine sugar and eggs; beat well.
Add butter, water, vanilla extract and coconut.
Mix well.
Pour into pie shell and bake at 350\u00b0 for 25 minutes or until filling is firm.
Put all ingredients into a blender, except coconut, and blend for 3 minutes.
Pour in pie crust and bake at 350\u00b0 until done. Sprinkle coconut on top and let brown.
Grease 9-inch pie plate.
Place first 6 ingredients in blender and cover.
Blend on low speed 3 minutes.
Pour into pie plate. Let stand 5 minutes.
Sprinkle with coconut.
Bake in 350\u00b0 oven 35 to 40 minutes or until knife inserted between center and edge comes out clean.
Store in refrigerator.
Cream eggs and sugar in mixer bowl until light and fluffy.
Stir in melted margarine.
Add evaporated milk, vanilla, and 3/4 of coconut; mix well.
Pour into pie shell.
Sprinkle with remaining coconut.
Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.
Melt butter in saucepan, add coconut. Mix until coconut is coated with butter; add milk, eggs and sugar.
Mix well.
Place in unbaked pie shell.
Bake in 350\u00b0 oven until brown.
Makes 2 pies.
Mix all ingredients in bowl. Pour into 2 pie shells. Bake at 375\u00b0 from 35 to 40 minutes or until lightly browned on top.
Cream margarine and sugar.
Blend in eggs and coconut.
Mix well.
Pour into an unbaked pie shell.
Bake 35 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Grease 1 (9-inch) pie plate.
In blender, mix milk, eggs, butter, sugar, Bisquick and vanilla. Blend 3 to 5 minutes.
Pour into pie pan.
Let stand 5 minutes. Sprinkle with coconut.
Bake 35 to 40 minutes.
Serve warm or cold.