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
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.
For Coconut Pie:
Add 1 cup coconut.
FOR THE PIE:
Blend the pumpkin in
alf of the dough for this pie crust, but I always
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.
rewdriver) into 2 of the coconut's\"eyes\" (the dark indentations
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.
Mix all ingredients except for coconut in a blender on low for 3 minutes.
Pour into 8 or 9 inch pie pan.
Let set for 5 minutes. Shake coconut over pie.
Bake at 350\u00b0 for 40 minutes.
nto cooled, baked 9-inch pie shell. For coconut pie, put 3/4 can
Mix together. Pour into 2 unbaked pie shells.
Brush edges of pie shell with water before baking to keep crust from getting too brown while waiting for coconut to brown.
Bake at 350\u00b0 until filling is lightly browned, 30 to 45 minutes.
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.
For the marmalade, place the orange
Add coconut for coconut pie; add 3 tablespoons cocoa for chocolate pie or crushed pineapple for pineapple pie.
Combine all ingredients in blender.
Blend on low speed for 3 minutes.
Pour into greased 9-inch pie pan.
Let stand 5 minutes. Bake at 350\u00b0 for 40 minutes.
Add 1 cup coconut if desired for coconut pie.
Mix white sugar and cocoa together.
Add eggs (beaten).
Add vanilla, melted butter (or oleo), Pet milk and coconut.
Mix and put in unbaked pie crust.
Bake at 350\u00b0 for 45 minutes or until set.
Pecans can be substituted for coconut.
Serve with Cool Whip and cherry.
Makes 2 pies.
****FOR THE PIE****.
In a microwave-safe
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.
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.
Mix flour, sugar and salt. Add egg yolks and a little of the milk. Stir until smooth then add the remainder of the milk and mix well. Add margarine and cook on medium high heat until it thickens and bubbles. Remove from heat and add vanilla and coconut. Pour in baked pie shell. Beat egg whites until stiff. Add 5 Tbsp sugar and beat until a stiff peak forms. Spread on top and seal the sides. Sprinkle coconut on top and bake at 350 degrees until golden brown.