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Coconut Cream Pie Recipe


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     Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None

1 pie crust
1/2 c sugar
4 tbl cornstarch
4 egg yolks
2 c half and half
3 tbl butter
1 1/2 c sweetened flaked coconut
2 1/2 tsp vanilla
1 1/2 c whipping cream
1/3 c sugar

To fully bake pie crust- line pie crust with parchment and fill with weights. Bake at 375 for 15 minutes. Remove weights and parchment. Prick holes all around the bottom crust with a fork and return to the oven for 14-15 minutes until crust is golden brown. Toast 1/2 cup of coconut in the oven.
Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Place plastic wrap directly on pan to cover and let stand for 30 minutes. Spoon custard mixture into crust, cover and chill 30 minutes or until set.
Using an electric mixter, beat whipping cream at high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Pipe or spread whipped cream over pie filling. Garnish with toasted coconut.

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