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Coconut Pie

3 ¼ c. whole milk
¼ c. unsalted butter
3 eggs
1 2/3 c. sugar
½ c cornstarch
1 ½ tsp. vanilla extract
1 pie shell unbaked 9 inch
2 c. sweetened flaked coconut
1 (12 oz.) container frozen non-dairy whipped topping thawed
Garnish - ¼ c. toasted coconut

In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat. In a large bowl, combine eggs, sugar and cornstarch. Beat at medium speed with electric mixer for 5 minutes. Add half of egg mixture to hot milk, whisking well to prevent curdling. When mixture is smooth and thick, add remaining of egg mixture, whisking well. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add vanilla, stirring to mix well. Fill a large bowl with ice and add water to make an ice bath. Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool at room temperature. Cover and refrigerate for 1-2 hours. Preheat oven to 425 degrees. Bake pie crust for 20 minutes or until lightly browned. Remove from oven. When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled pie crust. Top with whipped topping. Sprinkle with toasted coconut.

Tina Markley
Woodstock




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