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Coconut Cream Pie
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Recipe Information
Jackie Smith

Serves/Makes:2 pies

  • 2 cups (475 ml) sugar
  • 4 cups (950 ml) milk
  • 4 tbsp (60 ml). cornstarch
  • dash salt
  • 4 egg yolks,slightly beaten
  • 1 cup (225 ml) coconut
  • 4 tbsp (60 ml). cocoa powder, optional
  • 1 tsp (5 ml). vanilla
  • 1 tbsp (15 ml). butter
  • 2 pre-baked pie crusts
  • Mix in large sauce pan sugar, cornstarch and cocoa powder (if using).
  • Add 3 cups (700 ml) milk, saving last cup of milk to the side with the egg yolks mixed in.
  • Heat until boiling, let boil until thickens, stirring constantly.
  • Mix last cup of milk with egg yolks and add to mixture on stove.
  • Let boil for 1 minute and take off heat.
  • Add butter and vanilla, mix well.
  • Stir in coconut last.
  • Place in baked pie crusts, and top with whipped topping or meringue.
This makes a good pudding or pie filling for coconut, vanilla or chocolate and even makes a good banana pudding by substituting ingredients. It is very rich and the richness may be cut down some by decreasing the sugar to 1 cup.

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