Serves: 6
Total Calories: 691
Make pie crust and bake.
Combine dry ingredients in saucepan. Gradually stir in milks. Over medium heat, bring to boil, stirring constantly. Let boil one minute. Beat egg yolk in small bowl and stir in a small amount of hot mixture. Pour into pan and bring to a boil. Remove from heat. Stir in vanilla and 1 cup coconut. Pour into baked pie shell and cool. Beat whipping cream until thick. Stir in sugar and vanilla. Spread over pie.
Sprinkle remaining coconut in shallow baking dish. Bake at 325°F for 5 to 10 minutes until golden brown. Sprinkle on top of pie. Chill
This Coconut Cream Pie recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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