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LOCATION: Recipes >> Pies >> Coconut Cream 02

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Coconut Cream Pie
Yield: 8 Servings

2/3 cup sugar
1/3 cup cornstarch
2 Tbsp all-purpose flour
1/4 tsp salt
3 eggs
3 cups milk
1 Tbsp butter
2 tsp vanilla extract
1 1/4 cups sweetened flaked coconut

In medium saucepan, stir together sugar, cornstarch, flour and
salt; stir in eggs until mixture is well blended. Gradually stir
in milk.

Cook over medium heat, stirring constantly with whisk, until mixture
boils; boil and stir 1 minute. Remove from heat; stir in butter
and vanilla. Stir in coconut until blended; pour into baked pie
crust. Press plastic wrap directly onto surface; refrigerate 6 to
8 hours or until set.

Just before serving, spread with whipped topping; sprinkle with
toasted coconut. Cover; refrigerate leftover pie. 8 servings.

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