|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 54 for french coconut pie
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Cream butter and ... flavoring, milk, and coconut; mix well. Pour mixture into unbaked pie shell. Bake in ... minutes or until firm in center. Cool to serve.
Cream sugar and ... and eggs. Add coconut and vanilla. Pour ... In place of buttermilk, use 1/4 cup sour cream or 1/4 cup milk plus 1/2 tsp. lemon juice.
Cream butter and sugar. Add eggs, flour, buttermilk, vanilla, and coconut. Mix well. Pour into unbaked pie shells. Bake for 1 hour at 350°F.
Cream butter and ... Add buttermilk, vanilla and coconut. Mix all together. Pour into 2 unbaked pie shells. Bake at 325 degrees for 1 hour and 15 minutes.
Beat eggs until ... milk, butter and coconut. Mix well and put in pie shell. Bake for ... 450 degrees for 40 minutes or until toothpick comes out clean.
Mix sugar into ... vinegar. Pour into an unbaked shell and sprinkle the coconut on top. Bake 50 minutes at 350 degrees or until coconut is golden brown.
Combine butter, sugar, flour, vinegar and eggs, add coconut. Blend well. Pour into pie crust. Bake at 300°F for 45 minutes or until it does not shake.
Beat egg with ... juice, vanilla and coconut. Cut banana on bottom of pie shell. Pour egg mixture over banana layer. Bake at 350 degrees for 45 minutes.
Beat eggs. Add ... melted butter, buttermilk, coconut, vanilla and ... well. Pour into 1 (9") unbaked pie shell. Bake at 325 degrees for 25 to 30 minutes.
Melt butter; add ... eggs, then add coconut. Put in unbaked pie shells. Bake at ... then 325°F until done. Makes 2 (10-inch) pies or 3 (9-inch) pies.
Result Page: 1
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