It is the easiest and fastest pie I have ever made. This started as a recipe using Hershey's bars. Using Mounds was my own idea, because I like coconut.
Melt the mounds bars in the microwave. Stir Cool Whip, then add to melted mounds. Mix thoroughly. Spoon into pie crust.
Cool for an hour. Enjoy!
This can be modified to chocolate pie by using 5 regular size Hershey's bars in place of mounds.
|Time:||5 Minutes Preparation Time|
uncooked Minutes Cooking Time
By Clynn Altemus from Inglis, FL
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This pie is so delicious and so easy to make. They'll beg for more. Preheat oven 350 degrees F. While oven is heating up, place pie shells in oven to brown, for about 5 minutes
This is my go-to custard pie recipe. I love coconut! If you prefer meringue to whipped topping, you can make it with the leftover egg whites.
I like this. It's sweet and yummy, but not overly sweet.
Though I am not usually a fan of coconut, this pie is the exception for me. Very tasty!
In mixing bowl, combine coconut and melted butter. Turn the coconut mixture into a 9 inch pie plate.
Mix all ingredients using 1 cup of the coconut. Pour into unbaked pie shell. Sprinkle 1/2 cup coconut on top. Bake at 325 degrees F for 60 minutes or until lightly browned.
Combine first 3 ingredients in a small bowl, mixing well. Set aside. Beat egg whites and salt at high speed of an electric mixer until foamy.
Cream butter; gradually add sugar, beating well at medium speed. Add eggs and beat until blended. Stir in orange juice, lemon extract, salt, and coconut, mixing well. Pour into pastry shell.
Bake pie shell according to directions, let cool. In medium sauce pan, whisk together all remaining ingredients (except Cool Whip).
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