Coconut pecan filling
Instructions:
- 1 14-ounce can sweetened condensed milk
- 10 tablespoons (1 1/ 4 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
- 4 large egg yolks
- 2 cups shredded sweetened coconut
- 1 1/ 2 cups finely chopped pecans
- Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
- Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
- Remove from heat, and stir in the coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days
- MAKES ABOUT 2 CUPS ;
- ENOUGH FOR ONE 9 - INCHTORTE