Coconut Pie With Oatmeal Crust Food

OATMEAL PIE I

Steps:

• In a medium bowl, beat the eggs well. Stir in sugar, butter or margarine, corn syrup, oatmeal, vanilla, and salt. Pour mixture into the pie shell, and top with coconut.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool before serving.

OLD-FASHION OATMEAL PIE

Steps:

• Preheat oven to 350°F.
• Beat eggs until frothy.
• Combine sugar, flour, cinnamon and salt in a small bowl.
• Add eggs; mix well.
• Add corn syrup, melted butter, and vanilla.
• Mix oatmeal.
• Pour into uncooked shell.
• Bake for 45 minutes.

IRRESISTIBLE COCONUT CREAM PIE

Steps:

• Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

OATMEAL PIE IV

Steps:

• Mix together eggs, corn syrup, brown sugar, coconut, oats, butter or margarine, and salt. Pour into the unbaked pie shell.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or until golden in color and knife inserted in center comes out clean.

COCONUT PIE

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.

OATMEAL PIE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
• Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

OATMEAL COCONUT PIE

Steps:

• Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed.
• Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre.
• Cool and serve (nice topped with spoonful of Cool Whip).

COCONUT PIE WITH OATMEAL CRUST

Steps:

• Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
• Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
• Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
• Enjoy!

COCONUT PIE - MAKES ITS OWN CRUST

Steps:

• Preheat oven to 350 degrees.
• Cream sugar and butter together until creamy.
• Add eggs, one at a time, beating after each addition.
• Add milk, buttermilk, and lemon extract and beat until blended.
• Add flour and coconut and beat just until well mixed.
• Pour batter into two regular 9-inch pie pans or one deep dish 9-5/8-inch pie pan.
• Bake 30-40 minutes until crust forms on top, and pie is set in center and lightly browned on top.
• Cool and cut into slices.
• Serve at room temperature.

OATMEAL CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix flour, sugar, pecans and oatmeal. Set aside.
• In a separate bowl, mix eggs, melted butter and vanilla. Add to the dry mixture and mix well.
• Fold in chocolate chips. Spoon into a pre baked 10 inch pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. It will still appear quite moist, but it will set up after it is removed from the oven.

COCONUT OIL PIE CRUST

Steps:

• Combine flour, coconut oil, and salt in a food processor and pulse until combined.
• Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
• Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
• Flour a work surface and rolling pin and roll out dough.
• Bake as directed for any pie recipe you are following.

MAKES ITS OWN CRUST COCONUT PIE

Steps:

• Combine ingredients in order given; mix well.
• Pour into a greased 10-inch pie pan.
• Bake in 350° oven for 45 minutes or till golden brown.
• The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
• It will be solid enough to cut after it has cooled.
• The center will be a perfect cream pie.
• This is a quick way to bake a coconut pie.
• If you leave it in the oven too long, you will have more of a cake.

TROPICAL COCONUT PIE

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.