Coconut Pie Ii Recipes

EASY COCONUT PIE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

IMPOSSIBLE COCONUT PIE II

Steps:

• Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

COCONUT PIE

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

OLD-FASHIONED COCONUT PIE

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

IMPOSSIBLE COCONUT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
• Bake for 40 minutes. Serve warm.

COCONUT PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

COCONUT CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
• While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
• Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.