Ingredients

• FILLING:
• 1/3 cup sugar
• 1/2 cup unsifted all-purpose flour
• 1/4tsp. salt
• 1 cup evaporated milk
• 1 cup whole milk
• 3 egg yolks, slightly beaten
• 1 tbl. butter or margarine
• 1 tsp. vanilla extract
• 1 cup shredded coconut
• 1 (9-inch) deep dish baked pie shell
• MERINGUE:
• 3 egg whites
• 1 pinch baking soda
• 6 tbls. sugar
• 1/2 tsp. vanilla extract

Directions

1. In medium saucepan, combine sugar, flour and salt. With wire whisk, blend in milk.

2. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook one more minute, stirring constantly; remove from heat.

3. In small bowl, beat about ø of hot mixture into egg yolks.

4. Pour egg yolk mixture into saucepan, stirring rapidly to prevent lumping.

5. Return to low heat and cook three more minutes, stirring constantly; do not boil.

6. Remove from heat. Stir in butter and vanilla. Fold in coconut. Set aside.

7. Prepare meringue by beating egg whites until foamy. Beat in sugar, 2 tablespoons at a time, continuing to beat until blended. Add vanilla extract and beat until egg white mixture stands in peaks.

8. Pour pie filling into baked pie shell. Top with meringue; seal edges of pie shell with meringue.

9. Bake at 300 degrees for 15-20 minutes until golden brown

Ingredients

• 3 eggs, separated (yolks beaten until thick and lemon colored––whites set aside for meringue.)
• 2 & 1/4 Cups milk
• 1/4 tsp. salt
• 1––5 oz. can evaporated milk
• 1/3 Cup all purpose flour
• 1 Cup sugar
• Filling:
• 2 Tbs. butter
• 1 tsp. vanilla extract
• 1 (3 & 1/2 oz.) can flake coconut, divided
• Pre baked pie shell

Directions

Combine first 5 ingredients plus beaten egg yolks in heavy saucepan.
(Reserve egg whites for meringue.) Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat. Stir in butter, vanilla, and can of coconut (with 3 Tbs. removed and set aside for meringue.)
Spoon mixture into pre-baked, deep 9-inch pie shell.

Meringue:
3 egg whites (separated earlier from yolks used in filling.)
1/2 tsp.cream of tartar
3 Tbs. sugar
3/4 tsp. cornstarch
3 Tbs. flake coconut, toasted

Beat egg whites (at room temperature) and cream of tartar at high speed
until foamy. Combine sugar and cornstarch; add to egg whites one tablespoon
at a time while beating until stiff peaks form.
Spread over filling to edge of pie shell. Sprinkle with toasted coconut.
Bake at 450 degrees for 5 minutes or until lightly browned.

Ingredients

• 4 graham cracker pie crusts
• 6 eggs
• 4 egg yolks
• 3/4 cup sugar
• 1 tsp. Nutmeg
• 2 tsp. Vanilla extract
• 2 15 oz. Cans coconut milk
• 1 lb. Bag shredded coconut

Directions

1. Preheat oven to 350 degrees.

2. Place all ingredients in a large bowl and mix thoroughly with a wire wisk

3. Pour mix through a strainer into another clean bowl.
4. Now add mix to the pie shells, fill approx. 1/4 inch from the top.

5. Place pies in oven on large sheet trays, filling the bottom of the trays with 1/4 inch of water. This prevents the custard from burning.

6. Leave pies in the oven for 30 minutes, or until firm, then refridgerate to cool.
7. Add shredded coconut on top and serve!

Servings: 8-10 slices per pie

Ingredients

• 1 Keebler Shortbread Ready Crust
• 2 cups milk
• 3/4 cup sugar
• Dash salt
• 3 tbls. flour
• 2 tbls. cornstarch
• 3 eggs (separate whites and yolks)
• 1 tsp. vanilla extract
• 1 1/3 cups coconut
• Meringue or whipped topping for top
• Meringue Topping:
• 3 egg whites
• 1/4 tsp. cream of tartar
• 6 tbls. sugar
• 1/2 tsp. vanilla extract

Directions

Makes 1 (9-inch) pie.

1. To make filling: Scald milk in a 6-cup microwavable bowl or deep dish for 2 or 3 minutes.

2. In separate bowl, combine sugar, salt, flour and cornstarch. Stir to blend. Whisk a few tablespoons of scalded milk into dry mixture, making a thin paste. Whisk flour and cornstarch mixture into the milk, stir well. Microwave on High for 5 minutes, stirring once or twice.

3. Beat egg yolks until well mixed. Add a small amount of the hot mixture to the beaten yolks, then whisk into the hot mixture. Microwave for 2 more minutes, whisking after 1 minute. Mixture should be thickened.

4. Add vanilla and coconut. Stir, then spoon into prepared crust. Top with meringue or whipped topping.

5. To make meringue: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 1 tablespoon at a time. Keep beating until stiff and glossy and you cannot feel the sugar grains when you rub a bit between your fingers. Beat in vanilla and spoon over hot pie filling.

6. Bake in preheated 400-degree oven for 8 to 10 minutes or until meringue is nicely browned. Cool to set. Refrigerate.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1-1/2 squares unsweetened chocolate
• 1/2 cup water
• 2/3 cup sugar
• 1-1/2 teaspoons vanilla
• 1/4 cup margarine
• 1 cup sifted flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup soft margarine
• 1/2 cup milk
• 1 egg
• 1 9-inch unbaked pie shell
• 1/2 cup chopped pecans
• 8 ounces whipped topping

Directions

Preheat oven to 350 degrees. Combine in a saucepan unsweetened chocolate and water. Heat until the chocolate has melted; add sugar. Bring to a boil, stirring constantly. Remove from heat at once and add vanilla and margarine. Stir to melt margarine. Set aside. Sift together into a bowl flour, sugar, baking powder and salt. Add the soft margarine and milk. Beat well on lowest speed of mixer and add the egg. Beat for two minutes. Pour batter into pastry-lined pie pan. Stir the chocolate mixture and carefully spoon over batter. Sprinkle the top with chopped pecans. Bake for 50 to 60 minutes. Serve with whipped topping if desired.