7. Remove the saucepan from the heat and stir in the vanilla extract. Let the filling cool for a few minutes.
8. Pour the coconut filling into the cooled pie crust and spread it evenly. Cover the pie with plastic wrap, making sure the plastic touches the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or overnight until it sets.
9. Once the pie is chilled and set, you can garnish it with whipped cream and toasted coconut, if desired. Slice and serve.
Lady wins $343.9 million in lottery: donates large amount to Army Veterans
Bakery’s Blueberry Jamboree
For Years My Neighbor Comes Home for 15 Minutes in the Middle of the Day — I Finally Dared to Take a Peek
Spaghetti & Stuffed Mozzarella Garlic Bread Recipe:
ZUCCHINI CORNBREAD CASSEROLE: A Fusion of Freshness and Comfort
Cruffins
