Coconut Cream Pie
*Place a mixing bowl & electric beaters in freezer.
Combine 1/2 cup sugar and cornstarch in heavy saucepan.
Whisk together half-and-half and egg yolks.
Gradually whisk egg mixture into sugar mixture.
Bring to a boil over medium heat, whisking constantly.
Boil 1 minute & remove from heat.
Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.
Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.
Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
Using bowl & beaters from freezer beat whipping cream at high speed with an electric mixer until foamy.
Gradually add 1/3 cup powdered sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.
Pipe whipped cream over pie.
Garnish with toasted coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 340 | ||
Calories from Fat: 267 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 40 % | |
Saturated Fat 18.5g | 93 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 182.9mg | 56 % | |
Sodium 3612.9mg | 125 % | |
Potassium 156.5mg | 4 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 13.6g | ||
Protein 4.3g | 6 % | |
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: 340
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