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Coconut Cream Pie
Courtesy of Mr. Food Test Kitchen
Servings: 8
Prep Time: n/a
Cook Time: 20 Min.
Chill Time: 6 Hr.
What you need:
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+ 1 rolled refrigerated pie crust (from a 14.1-ounce package)
+ 2 c. milk
+ 3 eggs
+ 1 c. sweetened flaked coconut
+ 1/2 c. sugar
+ 6 Tbsp. all-purpose flour
+ 1 Tbsp. butter
+ 1 tsp. vanilla extract
+ 1/8 tsp. salt
+ 2 c. frozen whipped topping, thawed
What to do:
1. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.
3. Chill at least 4 hours, or until set.
4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.

Recipe and Image from the Mr. Food Test Kitchen
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