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.
A Twist on Oatmeal and Zucchini
Hot Fudge Sundae Brownie Cheesecake: A Decadent Delight!
Amazing Ground Beef and Potatoes Recipe
French Onion Stuffed Chicken
The baking soda trick on the bay leaf: grandmother’s old technique that didn’t deserve to be forgotten
Baked Pasta with Swedish Meatballs: A Creamy and Surprising Delight
Bake Cheesecake
My Dad Left Me When I Was 13 — Ten Years Later, I Saw Him on the Side of the Road Hitchhiking with a Little Girl
This dessert is called ‘Heaven on Earth,’ and it couldn’t be more true