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The Best Coconut Cream Pie

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“This was my grandmother's recipe and the dessert my husband likes best.”
READY IN:
30mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Mix crackers crumbs, sugar and butter in 9" pie pan; press to sides and bottom. Bake for 10 minutes. Set aside to cool. Spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. Set aside.
  2. In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boild. Boil and stir 1 minute. Remove from heat, blend in butter, vanilla and 3/4 cup coconut.
  3. Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
  4. Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.

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