• 3 cups half-and-half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup flaked coconut, toasted
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping or heavy cream

Coconut Cream Pie

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• 6–8 mirliton
• 1 cup sugar 
• 3 eggs, well beaten 
• 1 cup biscuit mix 
• 1/2 cup milk 
• 1/4 cup melted butter 
• 1 tablespoon pure vanilla extract 
• 1/8 teaspoon nutmeg 
• 1/8 teaspoon cinnamon 
• 1 (9-inch) unbaked pie shell

Chefs note: The chayote squash, or vegetable pear, is called a mirliton in South Louisiana. The Los Isleños, or Canary Islanders, brought mirliton to the area in the 1700s. Today, it is the premier vegetable of the Cajuns and Creoles and is found in many entrées and side dishes.

Mirliton Pie

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