Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350~. In a med. saucepan, combine egg yolks and half & half; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell. Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings. Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff. Posted to MM-Recipes Digest V4 #271 by answers@ilos.net on Oct 15, 1997
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 61 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 218.7mg | 8 % | |
Potassium 248.5mg | 7 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 25.9g | ||
Protein 12.1g | 17 % | |
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: 223
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