Can you help me out with a recipe for a very, very easy coconut pie recipe?!


Question: EASY COCONUT PIE
1/2 cup Original Bisquick? mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350oF. Grease 9-inch pie plate.
2. Stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

nfd


Answers: EASY COCONUT PIE
1/2 cup Original Bisquick? mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
4 eggs
1. Heat oven to 350oF. Grease 9-inch pie plate.
2. Stir all ingredients until blended. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

nfd

There are some very simple recipies at the Bakers coconut site, Choose the one that suits your taste and enjoy!!

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 store bough pie shell, cooked as directed and completely cooled.


POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
REFRIGERATE 4 hours or until set.
SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

FOR THE PIE DOUGH:
1 cup pastry flour
1 tbsp. powdered milk
1 tsp. salt
2?3 cup vegetable shortening


FOR THE CUSTARD AND TOPPING:
5 1?3 cups milk
1 1?3 cups sugar
1?2 cup cornstarch
6 eggs
Pinch of salt
1 cup sweetened coconut flakes (1 tbsp. of them
lightly pan-toasted)
1 2.6-oz. box Dream Whip whipped topping mix


1. For the pie dough: Heat oven to 400°. Whisk flour, milk powder, and salt together in a bowl. Mix in shortening with your hands until lumps the size of marbles form (do not overmix). Make a well in center and pour in 3 tbsp. water. Dig in and pull mixture up and over, without squeezing, until a soft dough forms. Pat dough into a 5" disk and transfer to a lightly floured surface.


2. Roll dough out into an 11"-wide circle and transfer to a 10" disposable aluminum pie pan. (Press together any tears.) Press dough against edges of pan to trim away edges. Place another 10" pie pan inside, sandwiching the dough; press down gently. Bake pie shell upside down on a baking sheet until golden brown, 20–25 minutes. Let cool, then invert pie and remove top pan. Set pie shell aside.


3. For the custard: Bring 4 1?3 cups milk to a boil in a medium pot over medium-high heat. Meanwhile, whisk together sugar, cornstarch, eggs, and salt in a large bowl. Drizzle hot milk into egg mixture while whisking constantly. Return mixture to pot and cook, stirring constantly, over medium heat until very thick, 15–17 minutes. Stir in untoasted coconut. Transfer coconut custard to a large bowl, cover surface with plastic wrap, and let cool to room temperature.


4. Transfer custard to pie shell. Put topping mix and remaining milk into a large bowl; beat to stiff peaks. (Alternatively, you may use sweetened whipped cream, but it won't hold up as long.) Transfer topping to a pastry bag fitted with a star tip and pipe onto pie in 3 rows, zig-zagging to create swirls. Sprinkle toasted coconut over top. Chill 3–4 hours before serving.

COCONUT CREAM PIE

2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks, slightly beaten
2 T. butter softened
2 t. vanilla
1 c. coconut
1 c. cool whip

Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.
Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.

COCONUT CREAM PIE

1 baked 9 inch pie shell
2 1/2 c. milk
1/4 c. heavy cream
2 egg yolks
2/3 c. sugar
4 tbsp. cornstarch
2 tsp. vanilla
2 tbsp. butter
1 1/2 c. shredded sweetened coconut

Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in a heavy saucepan. Whisk in the yolks mixture and cook over medium heat, stirring occasionally for 5 minutes. Then stir the mixture, constantly until it comes to a boil, about 7 minutes more. Boil, stirring one minute. Remove the saucepan from heat and stir in vanilla, butter and coconut. Pour cooked filling into baked pie shell. Cover filling with plastic wrap and cool. Top with whipped cream.

hope these help. good luck and enjoy.

Amazing Coconut Pie

This pie is amazing and quite tasty. All the ingredients are mixed together and when the pie bakes, the crust forms on the bottom of the pie.

Ingredients
2 C. milk
1/4 C. butter or margarine
3/4 C. sugar
1 1/2 tsp. vanilla
1/2 C. biscuit mix
4 eggs
1 C. coconut

Directions
Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in an electric blender. Cover and blend on low speed for 3 minutes. Pour into a 9-inch, greased pie pan. Let stand for about 5 minutes, and then sprinkle with coconut. If you really like coconut, you can add more than just the 1 C. Bake at 350 degrees for 40 minutes. Serve warm or cool

one graham cracker crust
2 6 serving instant vanilla pudding mixes
four cups of cold milk
beat the milk into the pudding mix according to the directions on the box
stir in coconut to taste chill and serve with cool whip if you like





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