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Coconut Cream Pie
Ingredients
  • 1 pre-baked 9-inch pie crust
  • ¾ cup sweetened, shredded coconut
  • 1 ½ cups full-fat, unsweetened, canned coconut milk (well shaken)
  • 1 cup milk (I used 1%)
  • ½ cup heavy cream
  • ½ cup + 3 Tbsp granulated sugar, divided
  • ¼ tsp salt
  • ⅓ cup cornstarch
  • 4 large egg yolks
  • 3 oz cream cheese, diced into pieces
  • 1 Tbsp butter
  • ½ tsp vanilla extract
  • ¼ to ½ tsp coconut extract, to taste (or an additional ½ tsp vanilla)
  • subheading: Topping:
  • 1 ½ cups heavy cream
  • ⅔ cup sweetened, shredded coconut, toasted
Steps
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