I really have to ask could any body give me a good web site for a easy coconut cream pies?

I really need it I told my boyfrends mother that I had a family recipte that was the best and I don't. I need help cause out side of you aking it for me I screwed for now.





PLEASE HELP!I really have to ask could any body give me a good web site for a easy coconut cream pies?
Go to, http://www.kraftfoods.com/jello/











Easy Coconut Cream Pie








Recipe Rating:





Prep Time: 15 min


Total Time: 4 hr 15 min


Makes: 8 servings








Nutrition Information


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2 cups cold milk


2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


1 cup BAKER'S ANGEL FLAKE Coconut, divided


2 cups thawed COOL WHIP Whipped Topping, divided


1 HONEY MAID Graham Pie Crust (6 oz.)











POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.


REFRIGERATE 4 hours or until set.


SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.I really have to ask could any body give me a good web site for a easy coconut cream pies?
go to foodnetwork.com look under Paula Dean she has the best and easy receipts ever. Or look under Rachelle Ray she is good too.
http://allrecipes.com/
allrecipes.com


kraftfoods.com


marthastewart.com


goodhouskeeping.com


OR just google Coconut Cream Pie and see what comes up.
French Coconut Pie


4 eggs


2 cups granulated sugar


1 teaspoon cider vinegar


1 teaspoon vanilla extract


1 1/3 sticks butter


1 (5 1/3 ounce) can Baker's coconut


1 unbaked 9-inch pie shell





Preheat oven to 425 degrees F. Melt butter, set aside. Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and vanilla extract and beat until well combined, about one minute. Add melted butter or margarine and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for an additional 30-35 minutes, until top is golden brown and filling is set. If pie appears to be browning too quickly, reduce oven to 325 degrees F and tent a piece of aluminum foil loosely over top. Hold pie at room temperature for serving. Serve with unsweetened whipped cream, lightly flavored with vanilla extract.