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.
rocessor, pulse animal crackers, coconut, and 2 tablespoons of sugar
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.
erve with real whipped cream.
For banana cream pie, omit chocolate chips, and
Bake your pie shell according to the directions
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.
Put 3 cups milk in medium saucepan and heat.
Divide eggs and beat yolks.
Add small amount of milk from saucepan.
Mix.
Add sugar, flour and salt.
Mix.
Add to milk and stir and cook to boiling (at least 3 minutes).
Add vanilla and coconut (save some for top of meringue).
Pour into baked 9-inch pie shell.
Cover with meringue and coconut.
Bake at 400\u00b0 until brown.
This can be used for banana cream pie, too.
First, bake a 9-inch pie crust.
Second, make crumb mixture of powdered sugar and peanut butter.
Put about 2/3 of this in cooked crust.
Take 1 package coconut cream pie filling mix and pour into crust.
Spread on meringue and sprinkle top with remaining crumb mixture and some coconut.
Brown slightly.
Pour evaporated milk into 4 cup measure.
Add milk, pudding mix and 1/2 cup of the coconut.
Stir briskly.
Cook on High, 6 to 7 minutes, stirring once.
Pour into crumb crust.
Set aside. Place remaining coconut in1
cup glass measure.
Add butter.
Cook on High thoroughly.
Coconut should be lightly browned.
Sprinkle coconut over pie filling.
Refrigerate until firm.
Makes 6 servings.
Cooking Time:
8 to 9 minutes.
Beat Dream Whip and 1 cup milk until stiff. Mix the remaining 1 3/4 cups milk, Jell-O and coconut. Fold Dream Whip into coconut mixture. Pour into cooled pie shells. Top with more Dream Whip and garnish with toasted coconut. Chill 3 hours.
Stir and pour into baked pie crust.
Top with Cool Whip and coconut.
Put filling and coconut into bowl.
Mix well.
Pour into crust.
Sprinkle with more coconut on top. Chill until serving.
>Variations:
BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
inch pie dish.
In a saucepan, cook coconut milk over
Chill unopened can of coconut cream overnight.
Preheat the
he white pith.
Place coconut cream and milk, sugar and zest
o dry ingredients.
Microwave for two minutes and stir.
ch (not deep dish) pie plate with coconut oil and set aside
ized pot, add the coconut milk (and or cream).
Heat, and
br>Add butter, vanilla and coconut. Pour into cooled baked 9