Coconut Pecan Filling

1. 1

   1. Toast the pecans at 375u00b0F for 5-10 minutes. Keep an eye on them.

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   2. Off heat, whisk the yolks in a medium saucepan; gradually whisk in the evaporated milk and sugars.

3. 3

   3. Turn on the heat to medium-high. Whisk in the butter a tablespoon at a time. Whisk in the salt. Continue whisking constantly, until the mixture is boiling, frothy, and slightly thickened. This takes about 6 minutes. Remove from heat.

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   4. Transfer the mixture to a bowl; stir in the vanilla and coconut.

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   5. Cool a bit, and then cover with plastic wrap and refrigerate for up to 3 days.

6. 6

   6. Stir in the toasted pecans when you are ready to use this filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.