Coconut Cream Pie II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Set aside.

In a large saucepan over a medium-low heat, bring water and milk to a boil. Boil until thickened, remove pan from heat and let cool completely.

Mix together sugar, melted butter and vanilla extract in large bowl. Beat egg mixture into milk mixture. Stir into cream of tartar mixture.

Mix cream cheese, pudding mix and margarine in small bowl, until smooth. Mix together again. Shape into a 1 inch roll. Shape into 1 inch rolls. Place mixture into prepared pan.

Bake 20 minutes in the preheated oven, until pie received a thumbs down from the pit. Serve warm or at room temperature. Cool before serving.

Chocolate Cream and Chocolate Cream Pie:

In a large bowl, cream together cream cheese, pudding, margarine and evaporated milk. Gradually beat in coconut milk until it's thick. Pop into pie crust and frost.

Chocolate Cream Pie:

Mix cream cheese, chocolate cream mix and cream cheese in small bowl; beat until smooth. Fill pastry shell with crust. Chill for 30 minutes.

Coconut Cream Pie: In a large bowl, whip cream cheese until fluffy. Line 8 muffin cups with paper liners, or cut into 3 smaller sheets. Fill each cup with 1/2 cup coconut cream, but do not put the filling in the bottom, if you wish. Arrange 1 layer with toothpicks atop the tops, fold sides down and between the bottom and sides. Place 2 ringing cherries in the tops of the trays. Tie with butcher twine. Trim pan.

Cool in refrigerator. Refrigerate leftover pie. Chill for hour or overnight. Store covered.