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Fresh Coconut Cream Pie
(From Marston's Tea Room)
November/December 2017

Ingredients
Makes 1 (9-inch) pie

2/3 cup cornstarch
1 1/4 cups sugar
1 1/2 teaspoons salt
1 quart milk, scalding but not boiling
4 medium egg yolks, beaten

2 tablespoons butter
1 1/2 teaspoons vanilla
2/3 cup coarsely chopped fresh coconut
1 (9-inch) baked pie shell
Sweetened whipped cream

Directions

  1. Mix cornstarch, sugar and salt. Add to hot milk.
  2. Stir continuously over medium heat until thickened and smooth.
  3. Add a little of the hot milk mixture to beaten egg yolks, stirring.
  4. Add eggs back into milk mixture slowly, stirring.
  5. Remove from heat.
  6. Add butter and vanilla
  7. Let cool thoroughly.
  8. Add 1/3 cup coconut to cooled filling. Place in the pie shell.
  9. Spread with whipped cream. Sprinkle with remaining fresh coconut.
  10. Chill before serving.

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