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Traditional Coconut Cream Pie


2/3 cup Sugar
1/3 cup Cornstarch
2 tablespoon All-purpose flour
1/4 tsp Salt
3 Eggs
3 cups Milk
1 tablespoon Butter
2 tsp Vanilla extract
1 1/4 cups Mounds Sweetened Coconut Flakes
Whipped topping
Toasted coconut

Yield: 8 Servings

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.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.