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Coconut Custard Pie Recipe

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This recipe for Coconut Custard Pie, by , is from "THE WOODEN SPOON"...by The Sexton Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chelsea Johnson


Prepared pie shell - Or home made
cup sugar
⅓ cup cornstarch
tsp salt
1 cup whole milk
14 oz can coconut milk
4 large egg yolks
cup sweetened condensed milk
shredded coconut, toasted (toast by baking at 350 for about 5 minutes...but watch it carefully - it's done right if the edges are starting to turn golden brown)

Bake crust according to package directions and cool completely.

Preheat oven to 400.

Place fine mesh sieve over large bowl. In medium saucepan, off heat, whisk together sugar, cornstarch & salt. Gradually mix in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

Whisking constantly (and I mean CONSTANTLY), cook over medium heat, approximately 5 minutes. Reduce heat to low; cook whisking constantly, 1 minute. Remove pan from heat; pour through sieve into bowl.

Refrigerate 4 hours and top with toasted coconut.




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