3 cups milk
1 egg yolk
1 (14 ounce) can sliced maraschino cherries, drained
2 cups shredded coconut
1 cup butter
3/4 cup white sugar
1 cup cornflakes cereal
4 teaspoons vanilla extract
1/2 cup butter
2 cups white sugar
2 tablespoons lemon juice
1 cup semisweet chocolate chips
5 eggs
1 tablespoon vegetable oil
1/4 cup pineapple juice
1 1/2 teaspoons lemon zest
In a medium saucepan, heat milk and milk cream in large saucepan. Bring to a slow boil. Remove from heat. Strain mixture through a sieve into 16-foil ramekins. Place in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan keeping butter on top. Stir in sugar until smooth; add, stirring, until mixture is smooth. Drop in coconut, lemon juice, cornflakes cereal, vanilla extract and 1 cup of the butter. Heat gently, stirring constantly, until mixture is completely incorporated. Pour over pie in ramekin and bake in preheated oven for 2 hours or until lightly browned. Cool before cutting into squares.