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Instructions |
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Heat oven to 350 and place coconut on baking sheet. Do for
about 5 minutes, occasionally stirring to prevent burning. Place
3/4 cup of it to the side
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Combine the B ingredients in a saucepan. Heat over low and
bring it to a boil stirring CONSTANTLY. When I made it, I used
flour instead of corn starch and it took forever. I will try the
reviewed recommendation for corn starch next time.
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Remove from heat and stir in the reserved 3/4 cup of the flaked
coconut and the vanilla. Pour into pie shell and let chill for at
least 4 hours.
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Top with enough whipped topping and desired and then
sprinkle the remaining flaked coconut over it.
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Originally Submitted
6/24/2014
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