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Crackling Coconut Cream Pie
Crackling Coconut Cream Pie
Ingredients| 3 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) |
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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.
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French Coconut Pie
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Fresh Coconut Cream Pie
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Frozen Cranberry Cream Pie
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Guava Custard Pie
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Hawaiian Banana Cream Pie
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