Coconut-Pecan Filling

Let's Cook

1. Step 1.

   Combine in a medium saucepan: 1 cup sugar; 1 cup evaporated milk or heavy cream; 3 large egg yolks; 1 stick (4 ounces) unsalted butter, cut into small pieces

2. Step 2.

   Cook over medium heat, stirring constantly, until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring, for 1 to 2 minutes more. Remove from the heat and stir in: 1 ⅓ cups flaked sweetened coconut; 1 ⅓ cups chopped toasted pecans

3. Step 3.

   Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften at room temperature before using.