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Full Online Book HomeLearning KitchenPies - Coconut - Coconut Custard Pie
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Pies - Coconut -  Coconut Custard Pie Post by :Hwee_Tay Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2940

Click below to download : Pies - Coconut - Coconut Custard Pie (Format : PDF)

Pies - Coconut - Coconut Custard Pie

4 eggs
1 c. cream
1 c. milk
1 t. vanilla
bit of lemon extract
1/2 t. salt
1 T. flour
2/3 c. sugar
generous amount of shredded, lightly toasted coconut to line pie crust
1 10" or 2 shallow 8" unbaked pie crusts


Combine flour, sugar and salt. In another bowl, mix together eggs, cream, milk and flavorings. Combine both mixtures, and pour over unbaked crust lined with the coconut. Bake until set at 350 degrees.
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1 Keebler® Ready Crust Shortbread Pie Crust 1 egg yolk, beaten 1 can (21 oz.) peach fruit filling 1 cup coconut1/2 cup all-purpose flour 1/2 cup sugar 1/4 cup butter or margarine, melted 1/4 cup wheat germ Preheat oven to 350° F.Brush bottom and sides of crust with egg yolk. Set on baking sheet. Bake at 350 degrees for 5 minutes or until light brown. Spoon fruit filling into crust. In a small bowl, combine coconut, flour, sugar, butter and wheat germ. Mix until well-blended. Spread over fruit filling. Bake on baking sheet for 30-35 minutes or until filling is bubbly
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Crust: 1 1/2 c. flour 1/2 c. Crisco oil 2 T. milk 2 T. sugar 1 tsp. salt Coconut cream pie filling: 2 c. milk 1/3 c. flour 1/4 tsp. salt 3 eggs 3/4 c. sugar 1 tsp vanilla 2 T. butter 1 1/3 c. coconut Cool whip or whipped cream for topping. Crust: Mix well in a mixing bowl with a fork until it forms into a ball. Pat into a 9 inch pie pan. Bake at 425 degrees 12 to 15 minutes. Cool and add filling. Pie Filling: Scald 1 1/2 c. milk. Stir flour and salt into remaining
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