Recipe for Crackling Coconut Cream Pie


    Crackling Coconut Cream Pie

    3 tablespoons cornstarch
    1/4 teaspoon salt
    1 2/3 cups water
    1 can regular or low fat sweetened condensed milk
    4 egg yolks
    1/2 cup sweetened, flaked coconut, toasted
    1 teaspoon vanilla extract
    1 (9-inch) frozen deep dish pie shell, baked and cooled
    2 to 3 cups 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 medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. 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.