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Coconut Cream Pie


8 cups milk

3 cups sugar

24 egg yolks

1 cup cornstarch

½ cup butter

1 cup brown sugar

1 tablespoon vanilla extract

4 cups shredded coconut

1 cup finely chopped walnuts

2 pie crusts, rolled out and fit into pie dishes


  1. Preheat oven to 350 degrees. In a small saucepan over medium heat, bring milk to a simmer. Meanwhile, in a large bowl, combine sugar, yolks, and cornstarch. Slowly pour milk into yolk mixture, stirring constantly.
  2. Melt butter, then stir in brown sugar, vanilla, coconut, and walnuts. Add to milk mixture and stir to combine. Evenly distribute filling between pie crusts.
  3. Bake until filling is set and a skewer inserted into center of pies comes out clean, 30 to 45 minutes. Chill overnight before serving. Serve with blueberries and lightly sweetened whipped cream.
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