For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Flour and grease large Pyrex dish.
Mix all of the ingredients and pour into the dish.
Bake at 375\u00b0 for 35 minutes.
Beat eggs, sugar and margarine.
Add flour, milk, vanilla and coconut.
Pour into greased pie pan.
Bake at 375\u00b0 for 30 minutes.
Melt margarine and add sugar and flour.
Beat in eggs and add milk and flavoring; mix well.
Pour into 2 well-greased 9-inch pie pans or 1 large pie pan.
Sprinkle 1/2 cup coconut on top of each pie.
Bake at 350\u00b0 for 35 minutes until golden brown.
One pie takes about 45 minutes, less for 2!
Mix all ingredients together and pour into a pie pan.
It makes its own crust.
Bake at 350\u00b0 for 35 to 40 minutes.
Combine all ingredients, except coconut; mix well.
Stir in coconut.
Pour into a 9-inch pie plate.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
Pour into 10 inch deep dish pie plate.
Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.
Blend first 7 ingredients in a blender for 10 seconds.
Scrape sides and blend for 10 additional seconds.
Add 1 cup coconut. Blend for 5 seconds.
Pour into a buttered pie pan.
Bake at 350 degrees for 55 minutes.
Beat eggs; mix flour with sugar; cream with eggs.
Add butter, vanilla, coconut and pecans.
Grease and flour 9-inch pie pan. Bake in 325\u00b0 oven for 35 minutes.
Cool.
Top with whipped cream or Cool Whip.
Beat eggs, mix sugar and flour well.
Add eggs, then milk, margarine, vanilla and coconut.
Pour into two 9-inch pie pans or one deep dish pie pan.
Bake at 350\u00b0 for 30 to 45 minutes until coconut browns on top and pie is set.
Beat milk, eggs and vanilla together.
Add to flour and sugar; mix, then add margarine and coconut.
Mix well.
Pour into 2 greased pie pans.
Bake for 35 minutes at 350\u00b0.
Makes its own crust.
Very good!
Combine
all
ingredients.
Mix
well and pour into two 9-inch pie pans.
Bake at 325\u00b0 for 30 minutes or until brown. This pie makes its own crust.
Yields two 9-inch pies.
Combine all ingredients
and
stir
until well blended. Grease 2 (9-inch) pie
plates;
divide mixture evenly and pour in pie plates.
Bake at 350\u00b0 for 30 to 40 minutes.
Grease 2 pie plates.
Blend eggs, sugar, flour and margarine. Add milk and coconut.
Pour into greased pie plates and bake for 45 minutes at 350\u00b0 or until golden brown.
Beat eggs well.
Add sugar and beat.
Add water, milk, flavoring, butter and flour; mix well, then stir in coconut.
Pour in a 9-inch pie plate.
Bake at 350\u00b0 for 30 to 45 minutes, until coconut browns and pie is set.
Combine all ingredients in large mixing bowl and stir until blended well.
Spray two 9-inch pie pans with no-stick cooking spray (Pam).
Bake at 350\u00b0 for 30 to 40 minutes until golden brown.
Mix all ingredients well in a bowl.
Pour into greased pie plates.
Bake at 350\u00b0 for about 40 minutes.
Makes its own crust.
Place eggs in mixer; beat well.
Add coconut; beat well.
Mix flour and sugar; add to coconut-egg mixture with melted oleo.
Add milk and vanilla.
Pour into ungreased pie pan.
Bake at 375\u00b0 for 1 hour, or until firm.
Cream oleo and sugar.
Add eggs, one at a time, mixing well. Add milk and flour.
Blend well.
Add coconut.
Pour into lightly greased 9-inch pie pan.
Bake at 350\u00b0 for 45 minutes.
Sift flour and sugar together.
Add eggs and beat.
Add melted butter, milk, coconut and vanilla.
Grease 10-inch pie plate lightly and coat with corn meal.
Pour mixture into pie plate and bake at 325\u00b0 for 60 minutes.