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.)
Bake your pie shells according to package directions
Preheat the oven to 350\u00b0.
In a large mixing bowl, combine the sugar, eggs, butter, buttermilk, coconut, pecans, flour, vanilla, and salt. Pour into the pie crust.
Bake for 45 minutes, or until the pie is golden brown and the center is barely set. Let cool for 40-45 minutes before serving.
Combine sugar, syrup and butter or honey.
Add eggs, pecans, coconut and vanilla.
Mix well.
Pour into pie shell.
Bake at 350\u00b0 for 45 minutes.
Combine eggs, sugar, margarine, lemon juice and vanilla; mix well.
Add coconut and pecans.
Pour into pie shell.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine sugar, syrup, flour and milk into beaten eggs.
Add butter, nuts and coconut.
Pour into 2 unbaked pie shells.
Bake at 375\u00b0 for 45 minutes.
Mash beans well. Use the juice.
Beat eggs.
Add all the ingredients; mix well.
Pour in unbaked pie shells (thin shells). Bake 45 minutes to 1 hour at 300\u00b0.
Tastes like a pecan-coconut pie.
In mixing bowl, beat eggs.
Add sugar, corn syrup, butter, vanilla, and salt; mix well.
Stir in pecans and coconut.
Pour into pastry shell.
Make a domed cover with foil.
Bake 350\u00b0 for 35 minutes.
Uncover, bake 10-15 minutes longer or until knife inserted near center comes out clean.
Cool.
Serves 6-8.
Put butter, eggs, sugar and vinegar in double boiler over hot water until butter melts.
Stir in pecans and coconut.
Put in unbaked pie shell.
Bake at 325\u00b0 until brown and firm.
Combine first 4 ingredients, mixing well.
Add margarine, pecans, coconut and salt.
Pour into greased and floured 9-inch glass pie pan.
Bake at 325\u00b0 for 35 minutes.
Yield: 8 servings.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
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.
Bake pie shell for 12 minutes at 420 degrees. Combine all ingredients in medium bowl and transfer to pie shell. Cook in micro-convection oven at 350 degrees for 12 minutes. Let stand in oven for 5-10 minutes, or cook 30-40 minutes in regular oven at 350 degrees.
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.