Microwave Cooking for One by Marie T Smith
Tupperware Recipes
Easy Coconut Cream Pie
Makes 8 servings.
Ingredients
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 Tupperware Pie Stackable |
| 1. | To remove crust from tin: Heat oven to 375°F. Remove clear insert. Brush crust with 1 beaten egg white; bake 5 minutes on cookie sheet. Remove from oven; cool completely. Gently invert cooled crust and remove tin. Carefully place crust in bottom of Tupperware Pie Stackable. Set aside. |
| 2. | Pour milk into Tupperware Thatsa Bowl. Add pudding mix, ¾ cup of the coconut and Cinnamon & Vanilla Spice Blend. Beat with whisk for 2 minutes. Gently stir in 1 cup of the whipped topping with Saucy Silicone Spatula. Pour into crust. Place domed cover on base. Refrigerate 4 hours or until set. |
| 3. | Spread pie with remaining whipped topping, except for 1 cup placed in Tupperware Decorating Bag with star tip. Squeeze stars onto outer edge of pie. Toast remaining ¼ cup coconut, if desired. Sprinkle over pie. Serve, or place domed cover on top of base and place in refrigerator. |
| To Toast Coconut: Spread coconut on Tuperware Silicone Wonder Mat lined baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly browned, stirring frequently with spatula. |
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Copyright © 2002-2008, from the Tupperware Kitchen
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It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to.—Norm Peterson, Arizona |
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