Recipe for Crackling Coconut Cream Pie from the Pies section.
Crackling Coconut Cream Pie3 tablespoons cornstarch
1/4 teaspoon salt
1 2/3 cups water
1 can regular or low fat sweetened condensed milk
4 egg yolks
1/2 cup sweetened, flaked coconut, toasted
1 teaspoon vanilla extract
1 (9-inch) frozen deep dish pie shell, baked and cooled
2 to 3 cups whipped cream (optional)
Additional toasted coconut (optional)
Mango coulis/sauce (optional) Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours. Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.
We hope you enjoy your freshly made Crackling Coconut Cream Pie. This recipe came from Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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