Ingredients

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• 1<\/span> 9 in. Pie Crust<\/span><\/li>
• 2 <\/span> C<\/span> Milk<\/span><\/li>
• \u2154<\/span> C<\/span> Heavy Whipping Cream<\/span><\/li>
• 2\/3 <\/span> C<\/span> Sugar<\/span><\/li>
• 1<\/span> Egg<\/span><\/li>
• \u00bc<\/span> C<\/span> Cornstarch<\/span><\/li>
• \u00bc<\/span> Tsp<\/span> Salt<\/span><\/li>
• 1<\/span> Tsp<\/span> Vanilla<\/span><\/li>
• 1\/16<\/span> Tsp<\/span> Almond Flavoring<\/span><\/li>
• 1 \u2153<\/span> C<\/span> Sweetened Flaked Coconut<\/span><\/li>
• 2<\/span> C<\/span> Toasted Coconut<\/span><\/li>
• Whipped Cream<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions

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  • Prepare the pie shell by docking the shell and baking according to the pie shell instructions. Cool Completely<\/span><\/div><\/li>
  • Once the pie shell is cooled, in a medium sauce pan, mix the milk, cream, egg, vanilla, and almond flavoring<\/span><\/div><\/li>
  • In a mixing bowl combine the cornstarch, sugar, salt, and coconut.<\/span><\/div><\/li>
  • Mix the dry ingredients into the wet ingredients<\/span><\/div><\/li>
  • Heat the mixture over medium heat, stirring continually<\/span><\/div><\/li>
  • Cook the pudding until it reaches the desired thickness<\/span><\/div><\/li>
  • Cool the mixture<\/span><\/div><\/li>
  • For the garnish, place 2 cups of coconut in a non-stick skillet and cook until toasted<\/span><\/div><\/li>
  • Pour the cooled coconut filling into the pie shell. Cover the pie with plastic wrap or wax paper. Keep refrigerated until ready to enjoy<\/span><\/div><\/li>
  • Serve with whipped cream and toasted coconut<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n

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    Keyword <\/span>Coconut, Comfort Food, Dessert, Holiday, Pie, Thanksgiving<\/span><\/div><\/div>\n

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