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Coconut Cream Pie in a Shortbread Crust



  1. Prepare Shortbread Pie and Tart Crust. Set aside.
  2. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer.
  3. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir for about 2 minutes more (do not boil).
  4. Remove from the heat; stir in 1 cup coconut, butter and vanilla extract.
  5. Pour into pie shell; sprinkle with remaining coconut.
  6. Chill for several hours before serving.
  7. Refrigerate leftovers.

Yield: 1 (9-inch) pie

From the kitchen of Linda Ann Jolly.


Maricopa, Arizona

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