Try this Aunt Jennys Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionScald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator. MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 6 | ||
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Calories: 494 | ||
Calories from Fat: 267 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 40 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 379.7mg | 117 % | |
Sodium 363.5mg | 13 % | |
Potassium 272.3mg | 7 % | |
Total Carbohydrate 41.4g | 12 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 39.5g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 494
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