★★★★★
5 from 2 reviews
Ingredients
COCONUT PECAN
TOPPING
4 egg yolks
12 oz can evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup butter, cubed
2 2/3 cups sweetened shredded coconut
1 1/4 cups chopped pecans
CRUST
Instructions
1. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
2. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost
pudding-like) and golden brown, stirring constantly.
3. Remove from heat and add coconut and pecans. Mix well.
4. Allow to cool completely.
CRUST
CHEESECAKE FILLING