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Coconut Cream Pie

2/3 cup sugar
1/3 cup cornstarch
2 T all purpose flour
1/4 tsp salt
3 eggs
3 cups milk
1 T butter
2 tsp vanilla extract
1 1/4 cups sweetened coconut flakes
1 baked pie shell
Sweetened Vanilla Whipped Cream

Toast sweetened coconut in a preheated oven 350 degrees. Spread
evenly on cookie sheet, shaking once or twice for 5 to 10 minutes,
until light golden brown.

In medium saucepan stir together sugar cornstarch flour and salt.
Whisk in eggs one at a time until well blended. Gradually whisk in
milk. Cook over medium heat, whisking constantly until mixture
comes to a boil. Whisk and Boil for one minute. Remove from heat,
whisk in butter and vanilla. Stir in 1 cup of plain or toasted
coconut (I used the toasted). Pour into baked pie shell. Cover with
plastic wrap. Chill in refrigerator for 6-8 hours or until firm.
Remove one hour before serving and top with sweetened vanilla
whipped cream, scattering the remainder of the toasted coconut on
top. Refrigerate until ready to serve.


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