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Suggest a better descriptionPAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. COMBINE MILK AND WATER IN MIXER BOWL. REFRIGERATE FOR USE IN STEP 5. 3. COMBINE MILK AND WATER IN MIXER BOWL. 4. COMBINE CREAM CHEESE, SUGAR, COCONUT AND ALMOND FLAVORING WITH MILK IN MIXER BOWL. WHIP AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. WHIP 3 MINUTES AT LOW SPEED, OR UNTIL WELL BLENDED. SET ASIDE FOR USE IN STEP 6. 5. PLACE COLD MILK IN MIXER BOWL. ADD TOPPING. BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED ABOUT 5 TO 10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED. 6. ADD WHIPPED TOPPING TO CREAM CHEESE MIXTURE. BLEND AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. BLEND AT LOW SPEED 1 MINUTE OR UNTIL SMOOTH. 7. POUR ABOUT 4 2/3 CUPS (1 LB 5 OZ) FILLING INTO EACH CRUST. 8. PLACE PIES IN FREEZER 4 HOURS OR UNTIL FIRM. 9. CUT 8 WEDGES PER PIE. : NOTE: 1. IN STEP 1, 4 LBS 1 OZ (13-5 OZ) PIE CRUSTS, PREFORMED, GRAHAM CRACKER, MAY BE USED. NOTE: 2. IN STEP 8, TOASTED COCONUT, CHOPPED UNSALTED NUTS, OR CHOPPED MARASCHINO CHERRIES MAY BE SPRINKLED OVER PIES BEFORE PLACING IN FREEZER. 3. IN STEP 9, LET PIES STAND AT ROOM TEMPERATURE 5 MINUTES BEFORE CUTTING. Recipe Number: I02600 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 384 | ||
Calories from Fat: 187 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 15.6mg | 5 % | |
Sodium 118.9mg | 4 % | |
Potassium 485.6mg | 13 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 36.2g | ||
Protein 11.2g | 16 % | |
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: 384
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