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Coconut Cream Pie

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“This pie is homemade AND quick and easy. The filling also makes a good puddding. Cook time is cooling time. Prep time does not include pie crust.”
READY IN:
50mins
SERVES:
6
YIELD:
1 9inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
  2. Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
  3. Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
  4. Pour into cooled pie shell and cool; top with whipped topping.
  5. Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.

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