283 sugar coconut pie crust crust Recipes

pie crust, see head notes for pat-in-pan option (of your choice), hazelnuts, toasted (divided ), brown sugar, pumpkin pie spice, blend, salt, arrowroot (or cornstarch), roasted pumpkin puree, vanilla extract, extra large eggs, egg , for glaze, lightly beaten, coconut milk, freshly ground cassia cinnamon, freshly ground allspice, scant 1/2 tsp freshly ground clove, ground ginger (pre ground )

sugar, margarine, eggs, beaten, vinegar, raisins, pecans , chipped, coconut, pie crusts

butter, sugar, eggs, milk (skim, 2% or whole), fat-free buttermilk, lemon extract, self-rising flour (or 10 tbsp flour, 1 tsp baking powder and 1/3 tsp salt), shredded coconut, canned,frozen,or fresh (about 2 3/4 cups)

all ready pie crusts (1 crust), room temperature, fresh pineapple, well drained, sugar, all purpose flour, salt, eggs, beaten to blend, unsalted butter, melted, flaked sweetened coconut, chopped macadamia nuts

prepared pie crust, unflavored gelatin, mango juice, mangoes, peeled and chopped into small pieces, sugar, cornstarch, salt, milk, egg yolks, beaten, butter, vanilla, toasted coconut, whipping cream, sugar, vanilla, mango jam, melted, toasted coconut

shortbread pie crust, cream cheese, softened, sour cream, coconut cream, sugar, coconut extract, sweetened flaked coconut, pineapple preserves

water, cornstarch, coconut water, sugar, shredded young coconut (buco), vanilla, double-crust pie shell, egg white

pillsbury pie crusts, chopped macadamia nuts or 1/2 cup almonds, sugar, flour, lemon juice, melted margarine, salt, coarsely chopped macadamia nuts or 1 cup almonds, coconut, pineapple chunks (drained , reserving liquid), flour, sugar, cinnamon, margarine, chopped macadamia nuts, powdered sugar, rum extract, coconut extract, reserved pineapple juice

sugar, water, grated fresh coconut, unsalted butter, cut into small bits, eggs , lightlu beaten, egg yolk, lightly beaten, vanilla extract, apricot jam, baked short-crust pastry pie shell, candied citron peel , 1 long by 1/8 wide

pie crusts, milk, eggs, sugar, salt, vanilla, butter, coconut (grated ), mango (sliced ) (optional), papaya (sliced ) (optional), guava (sliced ) (optional)

graham cracker crumbs, chopped pecans, unsweetened flaked coconut, butter or 3 tbsp margarine, egg whites, salt, vinegar, vanilla, sugar, heavy cream, shredded coconut, sugar, sliced peaches or 1 cup bananas or 1 cup kiwi or 1 cup strawberry

sugar, milk, cream cheese, coconut, cool whip, almond extract, ready graham cracker crust

sugar, self-rising flour, eggs, well beaten, butter, melted, real vanilla extract, milk, coconut, fresh or frozen, nutmeg , if desired

eggs, sugar, flour, butter melted, milk, flaked coconut, vanilla

sugar, butter (melted ), eggs (beaten ), flour, ccups of milk, andel flake coconut, vanilla

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

sugar, water, lemon juice, coconut milk, coconut milk , reserve remaining for caramel sauce, milk, vanilla instant pudding, pre-made store brand graham cracker pie crust, heavy cream, sugar, sweetened flake coconut, toasted, for garnish

all ready pie crust (half of 15-oz package), room temperature, unsalted butter, sugar, eggs, beaten, fresh lemon juice, vanilla extract, sweetened shredded coconut, sweetened shredded coconut (optional)