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Traditional Coconut Cream Pie


  • 1/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 1/4 cups sweetened coconut flakes
  • 1 baked 9-inch pie crust, cooled
  • Whipped topping
  • Toasted coconut


  1. In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
  2. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat.
  3. Stir in butter and vanilla extract.
  4. Stir in coconut until blended; pour into baked pie crust.
  5. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
  6. Just before serving, spread with whipped topping; sprinkle with toasted coconut.
  7. Cover; refrigerate leftover pie.


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