Tropical Coconut Pie Recipes

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Steps:

• 1. Heat oven to 325ºF.
• 2. Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices on crust.
• 3. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Chill for about 4 hours or until set.
• 4. **Note: I often use real whipping cream, whipped with a couple of tablespoons of fine baking sugar, 1 tsp. flavoring, vanilla, or whatever suits your mood. I add a package of 'Whip it" or any of the stabilizers you can purchase in baking aisle to hold whipped cream together longer. You can use low fat products, sugar free, etc. or whatever dietary needs you have as well as making it as written. It will still be creamy and delicious!
• 5. For toasting coconut, place a skillet, dry, over medium heat. Add desired amount of coconut. Allow to slowly toast to a golden color, stirring often, until coconut is evenly toasted. Remove from heat and allow to cool before using to top pie. Put any left over into a sealed container and refrigerate to use as desired later.

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

Steps:

• Bake cake according to directions.
• Mix coconut cream & condensed milk together.
• When cake is cooked, punch holes in cake with skewer or chop stick.
• Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
• Pour undrained pineapple over the cake. Refrigerate until cold.
• Mix Dairy Whip and shredded coconut together and spread over cake.
• Refrigerate overnight, keep cold until ready to serve.
• You can substitute any yellow cake mix for the vanilla cake mix.

Steps:

• Make sure the pie shell has been chilled for 30 minutes before baking. Preheat the oven to 350 degrees.
• Heat the milk in a double boiler until bubbles form around the outer edge of the pan.
• In a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
• Pour the custard mixture into the pie shell.
• Bake for 30 minutes or until the custard sets.
• Take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
• Before serving garnish the pie with fresh fruit slices.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
• Refrigerate 4 hours or until firm.