Old Fashion Coconut Pie

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“This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!”

I made it three times. First was as the recipe states, second was with 1 c. coconut milk and 2 c. half and half. Then the third time I did it, it came out the best! I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs.

 

I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top. I also used 1/2 c. corn starch in place of the flour. My family raved about this and it is going in my tried and true recipe book!!

 

HEY, PLEASE CLICK ON NEXT TO SEE INGREDIENTS AND FULL RECIPE

 

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