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.
Made this for Sunday football and it was a major hit! No leftovers!
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
Pecan cream pie
Delicious apple pie ready in 10 minutes, it melts in your mouth!
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