Traditional coconut cream pie
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Traditional coconut cream pie
  Coconut    Pie    Creams  
Last updated 6/12/2012 1:27:09 AM. Recipe ID 61927. Report a problem with this recipe.
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      Title: Traditional coconut cream pie
 Categories: Pies, Desserts
      Yield: 8 Servings
 
    2/3 c  Sugar
    1/3 c  Cornstarch
      2 tb All-purpose flour
    1/4 ts Salt
      3    Eggs
      3 c  Milk
      1 tb Butter
      2 ts Vanilla extract
  1 1/4 c  Mounds Sweetened Coconut
           --Flakes
           Whipped topping
           Toasted coconut
 
  In medium saucepan, stir together sugar, cornstarch, flour and salt;
  stir in eggs until mixture is well blended. Gradually stir in milk.
  
  Cook over medium heat, stirring constantly with whisk, until mixture
  boils; boil and stir 1 minute. Remove from heat; stir in butter and
  vanilla. Stir in coconut until blended; pour into baked pie crust.
  Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or
  until set.
  
  Just before serving, spread with whipped topping; sprinkle with
  toasted coconut. Cover; refrigerate leftover pie. 8 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 




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Recipe ID 61927 (Apr 03, 2005)

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