Coconut-Pecan Filling

1. 1

   Place the milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.

2. 2

   Whisk the egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined.

3. 3

   Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.

4. 4

   Remove from heat, and stir in the coconut and pecans.

5. 5

   Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.