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Fresh Coconut Cream Pie

Yield one 9-inch pie


  • 1 cup sugar
  • 2/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 quart milk
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup finely chopped fresh coconut, divided
  • 1 baked (9-inch) pastry shell
  • 1/2 cup whipping cream
  • 1 teaspoon powdered sugar

How to Make It

  1. Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.

  2. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.

  3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie: sprinkle with remaining coconut.

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