Coconut Cream Pie
The English Kitchen
The English Kitchen
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Ingredients

  • 9- inch pie
  • 95 g sugar (1/2 cup)
  • 1/2 tsp salt
  • 500 ml milk, divided
  • 2 beaten large free range egg yolks
  • 1 TBS butter
  • 1 tsp vanilla extract or 1/2 tsp vanilla paste
  • 1/2 tsp coconut extract (optional)
  • 1 9- inch baked pie shell
  • 75 g dessicated coconut (1 cup
  • 2 large free range egg whites to finish

Instructions

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