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.
Sicilian Whole Orange Cake
Hazelnut cream cookies: the recipe for sweets to serve with tea or fruit juice
Broccoli Omelette
40+ Parenting Hacks We All Need To Learn
Sheet Pan Pancakes
Gooey Honey Cheese Toast
She Married A Marine With A 4-Year-Old Son, Wedding Goes Smoothly Until She Whispers 6 Words To The Little Boy
Fluffernutter Cookies – soft and chewy peanut butter cookies with swirls of marshmallow cream
Pizza Burgers