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Old Fashioned Coconut Cream Pie

Reviewed: Sep. 6, 2008
Thanks to Emily, I took her advice and changed a few things in the recipe: 1 1/2 cups of Coconut Milk, 1/3 cup of Corn Starch, added a couple tablespoons of toasted coconut to the pie filling and fresh whipping cream sweetened with confectioners sugar and vanilla. But by accident I only added a 1/2 cup of half & half instead of 1 1/2 cups(didn't use heavy cream). It still came out really good and probably less fattening. I also used a graham cracker crust (brushed with egg and baked for 5 minutes) and melted about 3-4 ozs. of bittersweet Giradelli chocolate and poured it on the crust then sprinkled toasted coconut and put it in the freezer for about 10 minutes. I let the cream pie filling cool for about 10 minutes and then poured it into the crust. We had a piece the next day and it was delicious. I guess you can call it a Mounds Coconut Cream Pie!! By the way I used Fresh Coconuts that we brought back from our vacation on St. John, USVI. Teri NYC
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