Try this Coconut Cream Pie #4 recipe, or contribute your own.
Suggest a better descriptionPrepare one nine inch deep dish pie shell. Preheat oven to 350F. PUDDING Separate eggs and set whites aside for meringue. Mix egg yolks, sugar, corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut. In top of double boiler, cook mixture until thick, stirring constantly. Pour pudding into previously prepared deep dish pie shell. MERINGUE Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t vanilla. Heap meringue onto top of pie filling. Carefully seal meringue to edge of pie crust to prevent shrinking or weeping. Top meringue with 3T shredded coconut. Bake pie at 350F until meringue is a delicate brown color. Cool pie away from draft. Date: Wed, 5 Jun 1996 22:38:22 -0400 (EDT) From: Wendy Johnson
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1213 | ||
Calories from Fat: 330 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 810.2mg | 249 % | |
Sodium 430.5mg | 15 % | |
Potassium 394.6mg | 10 % | |
Total Carbohydrate 199.3g | 59 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 198.3g | ||
Protein 26.2g | 37 % | |
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: 1213
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