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Steps
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
2
Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat.
3
Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
4
In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.
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After you make our best coconut cream pie try a flavor swap with our recipe for Pineapple Cream Pie. The meringue topping and pineapple mixture makes this dessert a treat anyone will love.
Can't get enough of coconut desserts? Coconut Cake rests in the fridge for 8 hours before serving but only takes 30 minutes of prep time to create.
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