Try this Coconut Cream Pie #2 recipe, or contribute your own.
Suggest a better descriptionMix together dry ingredients & add enough milk to make a paste. Add egg yolks to paste & mix well. Add rest of milk. Cook in double boiler until thick. Add vanilla, butter & coconut. Pour into pie shell & cover with meringue. Sprinkle with coconut. Bake at 375 until browned. MARY LIGON From
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 571 | ||
Calories from Fat: 176 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 540.4mg | 166 % | |
Sodium 214.4mg | 7 % | |
Potassium 241.8mg | 6 % | |
Total Carbohydrate 84.4g | 25 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 83.3g | ||
Protein 16.8g | 24 % | |
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: 571
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