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Crackling Coconut Cream Pie



  • 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)


  1. Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly.
  2. Remove from heat; stir in vanilla extract.
  3. Pour filling into baked pie shell; cool.
  4. Cover and chill for 3 to 4 hours.
  5. Spread whipped cream over top of pie and sprinkle with toasted coconut.
  6. Serve pie slices on a bed of mango coulis, if desired.


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