Crackling Coconut Cream Pie
Prep Time 3 hrs 15 mins
Cook Time N/A
Serves 6
Difficulty N/A
Ingredients
- 3 tbsp (45 mL) cornstarch
- 1/4 tsp (1 mL) salt
- 1 2/3 cups (400 mL) water
- 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk
- 4 egg yolks
- 1/2 cup (125 mL) sweetened, flaked coconut, toasted
- 1 tsp (5 mL) vanilla extract
- 1 9” / 23 cm frozen deep dish pie shell, baked and cooled
- 2-3 cups (500-750 mL) whipped cream (optional)
- toasted coconut (optional)
- mango coulis/sauce (optional)
Directions
Step 1:
Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut.
Step 2:
Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla.
Step 3:
Pour filling into baked pie shell; cool. Cover and chill 3-4 hours.
Step 4:
Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.