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.)
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.
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.
Mix sugar, flour and cocoa.
Add egg yolks.
Add cream and water.
Cook over medium heat until thick.
Add butter and vanilla.
If making coconut pie, add coconut when you add butter and vanilla.
Pour into baked pie shell.
Use Cool Whip or make meringue.
Mix all ingredients well in a bowl.
Pour into two greased pie plates.
Bake at 350\u00b0 for about 40 minutes or until brown.
This coconut pie makes its own crust.
Preheat oven to 350 degrees.
In a large bowl combine the milk, sugar, coconut, eggs, flour, butter and coconut extract.
Stir until well incorporated.
Pour into the unbaked pie shell.
Bake for 45 minutes or until a knife inserted 1 inch from the center comes out clean.
Remove and place on a wire rack to cool to room temperature.
In a medium bowl combine the apricot preserves and vanilla.
Add the cream and beat until stiff.
Spread this over the cooled pie and garnish with toasted coconut.
Serve.
Preheat oven to 350\u00b0F. Grease an 8 inch pie dish.
Combine eggs, sugar, butter, almonds, desiccated coconut, lime zest, lime juice, milk, coconut milk and flour in a food processor. Process for 1 min, or until combined. Transfer to prepared pie dish and bake for 45-50 mins, or until lightly browned and firm to the touch. Let cool for 20 mins.
Spread whipped cream over top and sprinkle with coconut flakes and extra zest. Serve.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
In medium mixing bowl, combine sugar and flour. Stir in melted butter, mixing well. Beat in eggs, one at a time. Add coconut, milk, and vanilla. Mix thoroughly. Pour into pie crust. Cover edges loosely with strips of aluminum foil. Place in 350* oven for 45 minutes, or till pie no longer jiggles, and is light golden brown. Remove aluminum foil from crust edges, after 30 minutes of baking.To serve warm,let sit 15 minutes before cutting. To serve cold, refridgerate 2 hours.
egrees C).
Place shredded coconut meat in a heavy saucepan
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs and beat until blended.
Stir in orange juice, lemon extract, salt and coconut, mixing well.
Pour into pie crust.
Bake at 350\u00b0 for 45 to 50 minutes or until a knife inserted in center comes out clean.
Mix flour, sugar and coconut in a bowl.
Beat eggs and add milk, butter and flavoring. Then add dry ingredients.
Pour into well greased pie plate and bake at 350\u00b0 for 45 minutes to 1 hour or until golden brown.
This pie makes its own crust.
Pour milk over coconut and set aside while creaming margarine and sugar.
Add eggs and beat.
Then add the milk, coconut and flavoring.
Pour into unbaked pie shell.
Bake at 325\u00b0 until golden brown and firm.
(I double this recipe and make 3 pies in shallow pans.)
This makes 1 deep pie.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.