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Coconut Custard Pie

Nutrition per serving    (USDA % daily values)
CAL
443
FAT
61%
CHOL
25%
SOD
12%
Uploaded by: Kathy Davis

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Ingredients for 6 servings

1/2 c cornstarch

1 c flaked coconut

2 c milk

3/4 c sugar

1 tsp vanilla

1 egg yolk

2 tbsps butter

white chocolate at room temp (optional)

shaved and toasted fresh coconut or you can just toast some flaked coconut

whipped topping of your choice

shortbread pie crust

Preparation

1.

combine cornstarch, milk and sugar in a saucepan cook over med heat stirring constantly til it starts to thicken then stir in a beaten egg yolk and cook til mixture thickens to pudding like consistency remove from heat stir in butter and vanilla then add the flaked coconut and pour into a shortbread pie crust and chill. To serve top with whipped topping then sprinkle the toasted coconut and white chocolate on top

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