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.
Dessert in a glass dish: Recipe with only 4 ingredients, quick and easy to prepare
Heartbreak for Simone Biles on the final day of the Olympics. She didn’t expect this.
Big Boy’s Fresh Strawberry Pie
Lemon Custard Cake
I recently spent $6,500 on this registered Black Angus bull.
CAKE WITH PANNA COTTA AND STRAWBERRIES
