Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionBeat egg yolks. Beat in sugar, salt, cornstarch, and butter gradually. Pour in milk and blend. Cook over boiling water, stirring constantly until thick. Add coconut and cool. Add flavoring and nutmeg and pour into shell. Cover with meringue and bake 15 to 20 minutes in 300-degree oven. Posted to recipelu-digest Volume 01 Number 373 by ncanty@juno.com (Nadia I Canty) on Dec 15, 1997
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Serving Size: 1 Serving (1160g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2588 | ||
Calories from Fat: 1425 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.3g | 211 % | |
Saturated Fat 77.5g | 387 % | |
Monounsaturated Fat 55g | ||
Polyunsanturated Fat 18.3g | ||
Cholesterol 5095.7mg | 1568 % | |
Sodium 376.9mg | 13 % | |
Potassium 767.5mg | 20 % | |
Total Carbohydrate 232.1g | 68 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 224.3g | ||
Protein 67.8g | 97 % | |
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: 2588
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