Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Best Ever Coconut Cream Pie
Famous Authors (View All Authors)
Pies - Best Ever Coconut Cream Pie Post by :jfkane Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2821

Click below to download : Pies - Best Ever Coconut Cream Pie (Format : PDF)

Pies - Best Ever Coconut Cream Pie

Pie shell:
1 1/2 cups all purpose flour
1/2 cup Crisco or other vegetable oil
2 Tbl. milk
2 Tbl. sugar
1 tsp. salt


Preheat oven to 400° F.

Mix all together with a fork in a bowl until it all clings together. Pat into a 9 inch pie pan. Prick holes in dough with a fork. Bake at 400 degrees 10 to 12 minutes or until golden.

Filling:
2 cups milk
1/3 cup flour
1/4 tsp. salt
3 eggs
3/4 cup sugar
1 tsp vanilla
2 Tbl. butter
1 1/3 cups grated coconut

Topping
Whipping cream whipped or Cool Whip®
1/3 cup coconut, toasted


Heat 1 1/2 cup milk in saucepan until warm. Stir flour and salt together into remaining 1/2 cup milk. Add mixture to hot milk. Cook, stirring frequently for 10 minutes on low heat.

Beat eggs with sugar. Slowly pour into hot mixture. Cook for two minutes. Add vanilla, butter, and coconut, after removing from heat. Cool.

Pour into baked cooled crust. Cool; top with whipped cream and toasted coconut.

Refrigerate several hours before serving. Serves 8
If you like this book please share to your friends :
NEXT BOOKS

Pies - Coconut -  Butter Coconut Pie Pies - Coconut - Butter Coconut Pie

Pies - Coconut -  Butter Coconut Pie
1 (9-inch) pie crust 3 eggs, beaten 1-1/4 cups sugar 1-1/2 Tblsp. flour 1/4 cup melted butter 1/2 tsp. vanilla 1 tsp. butter flavoring 1/2 cup of evaporated milk 3.5 ounce can flaked coconut Mix sugar and flour together. Add mixture to beaten eggs. Add remaining ingredients to the sugar, flour and egg mixture and mix well. Bake piecrust about 10 minutes at 400 degrees. Put filling in crust; reduce heat to 325 degrees. Cook about 35 to 40 minutes. Recipe by Yolanda Powers, Decatur, AL.
PREVIOUS BOOKS

Pies - Chocolatel Tollhouse Pie Recipes By Meryl Pies - Chocolatel Tollhouse Pie Recipes By Meryl

Pies - Chocolatel Tollhouse Pie Recipes By Meryl
1/2 stick melted butter (or margarine) 1 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup flour 1 cup (6 oz) chocolate chips 3/4 cup chopped pecans 9-inch crust unbaked Mix butter, sugar, vanilla. Beat in eggs. Stir in remaining ingredients. Pour into shell. Bake 35 min at 350 degrees. To avoid crust getting too brown, put foil on edges until last 10 min. Streamliner Tollhouse Pie Yield: 8 Servings 3/4 c butter 3 eggs 3/4 c sugar, granulated 1 c sugar, brown; packed 1 c flour, unbleached 2 c chocolate chips, semi-sweet 1 1/2 c walnuts; chopped 1 9
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT