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Coconut Cream Pie in a Shortbread Crust

Coconut Cream Pie in a Shortbread Crust


3/4 cup sugar

3 tablespoons all-purpose flour

1/8 teaspoon kosher or sea salt

3 cups whole milk

3 large eggs, beaten

1 1/2 cups flaked coconut, toasted, divided

1 tablespoon butter

1 1/2 teaspoons vanilla extract

1 (9-inch) Shortbread Pie and Tart Crust

Prepare Shortbread Pie and Tart Crust. Set aside.
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.
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).
Remove from the heat; stir in 1 cup coconut, butter and vanilla extract.
Pour into pie shell; sprinkle with remaining coconut.
Chill for several hours before serving.
Refrigerate leftovers.
Yield: 1 (9-inch) pie. Enjoy.

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