Recipe for cooking crackling coconut cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Crackling Coconut Cream Pie

3 Tbsp. cornstarch
1/4 tsp. salt
1 2/3 c. water
1 can regular or low fat sweetened condensed milk
4 egg yolks
1/2 c. sweetened, flaked coconut, toasted
1 tsp. vanilla extract or flavoring
1 (9-in.) frozen deep dish pie shell, baked and cooled
2 to 3 c. whipped cream (optional)
Additional toasted coconut (optional)
Mango coulis/sauce (optional)

Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over med. heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract or flavoring. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours.

Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.