1 (9 inch) pie shell, baked
1 cup white sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1 (12 fluid ounce) can evaporated milk
6 eggs
1 cup white sugar
1/4 cup unsalted butter
3 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 tablespoon water
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup flaked coconut
1 tablespoon butter
1 cup chopped pecans
In a large saucepan over medium heat, combine the sugar, cornstarch, and salt; boil for about 15 to 20 minutes, stirring occasionally, until the mixture is thickened. Meanwhile, melt 1 (12 fluid ounce) can evaporated milk. Whisk in the eggs one and two tablespoons at a time, then the 1/4 teaspoon of the butter and 2 tablespoons flour, stirring constantly until all the ingredients are nearly boiling. Stir in 1 cup of milk, Nutritional Yeast, and 1/4 cup of butter. Reduce heat to medium-low and allow the mixture to simmer for 1 hour. Stir in the vanilla and water, 1 cup of fresh pecans, and 2 tablespoons of butter, 1 cup coconut and pecans. Simmer and garnish with cinnamon strips.