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.
inch pie dish.
In a saucepan, cook coconut milk over
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 eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
ver and refrigerate the pasty for about 30 minutes or
ood processor, pulse animal crackers, coconut, and 2 tablespoons of sugar
Sprinkle 2/3 cup coconut into bottom of crust.
Set aside. Spread remaining coconut in an even layer on shallow pan.
Toast at 350\u00b0 for 7 to 12 minutes or until golden brown, stirring often. Pour milk into medium bowl, add pudding mix and beat with wire whisk for 1 or 2 minutes.
Pour into crust.
Refrigerate at least 2 hours.
Spread whipped topping on pie, then sprinkle with toasted coconut.
ver medium heat and boil for 2 minutes; stir constantly.
Mix sugar, cornstarch and salt in saucepan.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil one minute; remove from heat.
Gradually stir at least half of hot mixture into egg yolks.
Then blend into hot mixture in saucepan.
Boil one minute more, stirring constantly.
Remove from heat.
Blend in butter and vanilla.
Add coconut.
Pour immediately into baked pie shell.
Finish with meringue.
Sprinkle with coconut.
Let cool at room temperature.
Mix all ingredients in blender. Pour into a 10-inch pie shell. Bake at 350\u00b0 for 45 to 50 minutes.
br>Add butter, vanilla and coconut. Pour into cooled baked 9
Stir sugar and flour together.
Add milk, beaten egg yolks and margarine.
Stir constantly over medium heat until mixture thickens.
Add vanilla and coconut.
Stir well.
Pour into browned pie shells.
Top with beaten egg whites and brown.
Mix sugar, cornstarch and salt in pan.
Gradually stir in milk.
Cook on medium heat, stirring constantly.
Boil 1 minute. Stir 1/2 of hot mixture in egg yolks.
Blend all.
Boil 1 minute longer.
Blend in butter, vanilla and coconut.
Pour in cooled pie crust.
Top with meringue or Cool Whip.
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.)
Mix all ingredients and pour into 2 pie shells.
Bake at 325\u00b0 for about 30 minutes or until brown and solid.
Half the recipe for only 1 pie.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
COCONUT FLOUR PIE CRUST:
Preheat oven to
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
reparing the pot pie filling recipe. When the pot pie filling is ready
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.