Recipe: Coconut Cream Pie (8)

Here's a couple.

Joe

FRENCH COCONUT CREME PIE
3 eggs, well beaten
1 1/4 c. sugar
1 stick oleo, melted
1 tbsp. vinegar
1 tsp. vanilla
1 c. flaked coconut
Mix all together. Pour into an unbaked pie shell. Bake at 350 degrees for 55 minutes. (I use a frozen 9-inch Pet Ritz pie shell.)

COCONUT CREME PIE
2 baked crusts
2 tbsp. cornstarch
4 tbsp. flour
2/3 c. sugar
4 egg yolks
3 c. hot milk
1 c. coconut
1 tsp. vanilla
--MERINGUE:--
4 egg whites, beaten
3 tbsp. sugar
1/4 tsp. cream of tartar
Mix cornstarch, flour, sugar and egg yolks. Add hot milk. Boil all until thick. Add coconut and vanilla. Put in pie crust and top with meringue. Sprinkle top of meringue with coconut and bake in oven until golden brown.

'NO - CRUST' COCONUT CREME PIE
1/2 c. sugar
1/2 c. Bisquick
2 c. milk
1 tsp. vanilla
4 eggs
2 tbsp. butter
1 can coconut (13 1/2 oz. size)
Mix all ingredients in blender on "high" for 1 minute. Put in buttered 9 1/2 to 10 inch pie pan. Bake at 400 degrees for 25 minutes. Cool thoroughly before serving.

COCONUT CREME PIE
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk
3 slightly beaten egg yolks
1 c. flaked coconut
2 tbsp. butter or margarine
1 tsp. vanilla
Combine cornstarch, sugar and salt in saucepan. Gradually add milk; blend well. Cook over medium heat, stirring constantly until thick. Blend small amount of hot mixture into egg yolks; then add to hot mixture in saucepan. Cook 1 minute, stirring constantly. Add coconut, butter and vanilla; blend well. Cover and cool to lukewarm, stirring occasionally. Pour into pie shell. Top with meringue or whipped cream. Bananas may be substituted for coconut (3 bananas).

REBECCA'S COCONUT CREME PIE
1 can Carnation milk
2 c. water
2 c. sugar
Warm these ingredients in saucepan, then add: 6 beaten egg yolks 1 tsp. vanilla Cook over medium heat, stirring constantly until almost thick. Then add 2 cups coconut, leaving enough out for top of meringue and cook until thick. Beat 6 egg whites and 6 tablespoons sugar for topping. Brown in 350 degree oven. Makes filling for two 9-inch pies.

COCONUT CREME PIE & PERFECT MERINGUE
3 tbsp. cornstarch
1/2 c. sugar
1/2 tsp. salt
3 egg yolks
2 c. milk
1 tsp. vanilla
2 tbsp. butter
Coconut
PERFECT MERINGUE:
Combine cornstarch, sugar and salt. Add a little milk and stir until smooth. Add egg yolks. Stir, add remaining milk. Cook until thick, stirring constantly until thick. Boil gently 2 minutes. Remove from heat. Add vanilla, butter and 1 cup coconut. Sprinkle some coconut over meringue before browning. Mix: 2 1/2 tbsp. sugar 1/2 c. water Cook until clear then set aside. Add bit of salt to 3 egg whites (eggs should be room temperature). Whip to peaks. Add above mixture. Continue beating until creamy. Pile on pie and bake 30 minutes at 325 degrees or until golden brown.

SWEETIE'S COCONUT CREME PIE
1 1/2 c. sugar
2 tbsp. flour
1 tbsp. cornmeal
4 egg yolks
1 c. evaporated milk
1/2 c. hot water
1/2 stick butter
1 tsp. vanilla
(Enough coconut to suit your taste)
Mix well. Pour into unbaked 9 inch pie crust. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees until done. During baking time, stir with fork occasionally. Top with meringue.

BANANA CREME OR COCONUT CREME PIE
2/3 c. sugar
1/2 tsp. salt
3 tbsp. cornstarch
1 tbsp. flour
3 c. milk
3 eggs, slightly beaten
1 tbsp. butter
1 1/2 tsp. vanilla
*2 sliced bananas OR 3/4 c. coconut
Mix sugar, salt, cornstarch, and flour in saucepan. Stir in gradually - 3 cups milk. Cook over moderate heat stirring constantly until mixture thickens and boils. Boil 1 minute and remove from heat. Stir mixture into slightly beaten eggs. Boil 1 minute more. Blend in 1 tablespoon butter and 1 1/2 teaspoons vanilla. *Either slice bananas into bottom of baked pie shell or stir coconut into pie mixture. Top with meringue and brown or cover with whipped cream.