Try this Ed Debevics Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionPlace eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup sugar and whisk until smooth. Add flour and cornstarch. Whisk until smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside. Place 1-1/2 cups milk and half & half in stainless steel saucepan. Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and whisk in butter until melted. Fold in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover pie & crust completely>> with plastic wrap and refrigerate 2 to 3 hours. Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut. As I say, "Have Mercy"! Glad to share this, Judy. Hope you do enjoy it! FROM: PATRICIA STUART (BTFK39B) Posted to MealMaster Recipes List, Digest #157 Date: Thu, 6 Jun 1996 00:09:37 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 609 | ||
Calories from Fat: 487 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 30.9g | 154 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 362.6mg | 112 % | |
Sodium 209.1mg | 7 % | |
Potassium 233mg | 6 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 18.9g | ||
Protein 11.5g | 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: 609
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