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    Traditional Coconut Cream Pie


    Source of Recipe


    kiwiskeeper

    List of Ingredients




    1/3 cup granulated sugar
    1/3 cup cornstarch
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    3 eggs
    3 cups milk
    1 tablespoon butter
    2 teaspoons vanilla extract
    1 1/4 cups sweetened coconut flakes
    1 baked 9-inch pie crust, cooled
    Whipped topping
    Toasted coconut

    Recipe



    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, stirrin g constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in butter and vanilla extract. 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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