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Coconut Cream Pie

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Member since 2007

Serves | Prep Time | Cook Time


1 9" baked pie shell
3 cups whole milk
5 egg yolks
12 tsp. salt
1 cup sugar
6 Tbsp. cornstarch
3 Tbsp. butter
1 tsp. pure vanilla
1 12 cups shredded coconut
1 8 oz. Extra Rich Cool Whip OR Whipped Cream
Toasted coconut for garnish

Combine milk, egg yolks, salt sugar & cornstarch in the blender & blend until smooth. Pour into saucepan & cook over low heat until thick. Add butter, vanilla & coconut. Remove from heat & place plastic wrap directly on top of pudding & allow cooling for 30 minutes. Pour into bakes pie shell. Cover again with plastic wrap & refrigerate until completely chilled.

Top with Cool WhipWhipped Cream & sprinkle with toasted coconut

Pairs Well With


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This is the best I have ever made so I make sure I have this when entertaining & use real whipped cream

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