Try this Quick Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionPour milk in a 4 cup pyrex measuring cup which contains a wooden spatula. Cook on full power for 2 minutes. Add sugar, cornstarch and salt to beaten egg yolks. Add a little scalded milk to yolk mixture, stir well and place all in measuring cup. Stir with wooden spatula and cook 1 minute at a time, stirring after each cooking to mix well, until the custard is very thick. Add flavorings, butter and coconut. Cool. Fold in stiffly beaten egg whites. Turn into pie shell and top with whipped cream and toasted coconut. Chill. Yield: 8 to 10 servings. NANCY WOOD (MRS. CRAIG S.) From
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 448 | ||
Calories from Fat: 164 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 426.3mg | 131 % | |
Sodium 163.8mg | 6 % | |
Potassium 163.1mg | 4 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 60g | ||
Protein 12.6g | 18 % | |
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: 448
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