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Coconut Cream Pie Filling Recipe

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This recipe for Coconut Cream Pie Filling, by , is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Hansen

Category:
Category:

Ingredients:  
Ingredients:  
1 can coconut milk (NOT coconut cream, coconut milk is usually with the Asian foods)
Enough half & half that when combined with coconut milk equals 3 cups (usually about 1 to 1 ½ cups of half & half)
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch OR ½ cup of flour (for thickening…I use cornstarch)
¼ teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
One 9” pie shell, baked
Whipped cream

Directions:
Directions:
Pour coconut milk into a large measuring cup and add enough half & half to make 3 cups. Pour this into a medium saucepan and add egg yolks, sugar, cornstarch and salt. Bring to a boil over medium heat, stirring constantly. Turn heat to low as soon as mixture starts to thicken. Once mixture has reached consistency of pudding, remove from heat and stir in vanilla and 3/4 cup of toasted coconut, reserving the rest of the coconut for garnish. Pour into pie shell and chill until firm. Before serving, top with whipped cream and sprinkle with reserved toasted coconut. This also works great in the microwave instead of stovetop and is so much faster. If microwaving, stir every 5 minutes until it thickens. To toast coconut, spread on an ungreased cookie sheet or pan and bake at 350 degrees for 5-7 minutes, stirring occasionally, until golden brown.

Number Of Servings:
Number Of Servings:
8

 

 

 

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