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Coconut Cream Pie Recipe


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     Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None

1 can coconut cream
1 c half-and-half (or enough to make 3 cups combined with coconut cream)
2 eggs
3/4 c white sugar
1/2 c cornstarch
1/4 tsp salt
1 pkg frozen coconut
2 tsp vanilla extract
1 (9-inch) pie shell, baked
1 carton whipping cream
2 Tbsp confectioner's sugar
1/2 c toasted sweetened flaked coconut

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in frozen coconut and 1 tsp vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Beat whipping cream, confectioner's sugar, and remaining vanilla extract on high speed until soft peaks form. Top pie with whipped cream and toasted coconut.
Note- To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Serving Suggestions
1/8 (12 points per slice)

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