Posted by Karen on October 21, 2000 at 16:07:26:
In Reply to: NEED TO PUT MORE RECIPE OF INTERNT posted by STEPHANIE SWINNEY on October 21, 2000 at 08:54:28:
Coconut Pie
2 cups milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teasoon salt
1 cup coconut
In a blender, combine milk, sugar, eggs, flour, butter, vanill and salt. Cover and blend for 10
seconds; scrape the sides. Blend for another 10 seconds. Add coconut; blend for 2 seconds.
Pour into a greased 10 inch pie plate. Bake at 350 degrees for 50-55 minutes or until a knife
inserted near the center comes out clean. Serve warm.
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Coconut Pie
1 stick butter or oleo
1 can coconut
1-1/2 cups sugar
4 eggs
1/3 cup buttermilk
1 tablespoon flour
1 teaspoon vanilla
In unbaked pie shell pour 1 stick of melted butter or oleo. Sprinkle 1 can of coconut throughout pie
shell. Mix all ingredients together and pour into pie shell. Bake 45 minutes at 325 F degrees.
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Frozen Coconut Pie
1 package cream cheese, softened
1 tablespoon sugar
1/2 cup milk
1-1/3 (about) cups flaked coconut
1- 8 ounce tub of Cool Whip
1/2 teaspoon vanilla
1 prepared graham cracker crust
Beat cream cheese & sugar in large bowl. Gradually add milk and beat until smooth. Stir in coconut,
whipped topping and vanilla. Spoon into crust. Freeze for 4 hours or until firm. Garnish with coconut
or maraschino cherries, if desired. Let stand at room temperature for 15 minutes before serving.
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Impossible Coconut Pie
2 c Milk
1/4 c Butter
1 1/2 ts Vanilla
4 Eggs
1 c Coconut; flaked or shredded
3/4 c Sugar
1/2 c Bisquick
Heat oven to 350 degrees F. Grease pie plate, 9 x 1
1/4" or 10 x 1/2". Place all ingredients in blender
container. Cover and blend on High 15 seconds. Pour
into plate. Bake till knife inserted in centre comes out
clean, 50 to 55 minutes; cool.
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Double Coconut Cream Pie
1 9" Pie shell, baked
Filling:
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 can Cream of coconut (8oz)
3 Egg yolks; beaten
2 tb Butter/margarine
1 c Coconut, flaked
2 ts Vanilla
Meringue:
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
1/3 c Sugar, granulated
2 tb Coconut, flaked
For Filling:
In a med. saucepan, combine the sugar, cornstarch, and salt. Stir in
milk and cream of coconut. Cook and stir over medium heat till
thickened and bubbly. Cook and stir 2 mins. more.
Gradually stir about 1 cup of the hot milk mixture into the beaten egg
yolks, stirring constantly. Return all of the mixture to saucepan. Cook
and stir till bubbly. Cook and stir 2 mins. more.
Remove from heat. Stir in margarine or butter till melted. Stir in the
coconut and vanilla. Pour filling into baked pie shell.
For Meringue:
Let egg whites stand at room temp for 30 mins.
In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med.
speed of an electric mixer till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.
Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle
with the coconut.
Bake in a 350~ oven for 15 mins. Cool for 1 hour on a wire rack.
Cover and chill for 3 to 6 hours before serving.