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Suggest a better descriptionTo the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (2033g) | ||
Recipe Makes: 1 | ||
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Calories: 6529 | ||
Calories from Fat: 1367 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 151.8g | 202 % | |
Saturated Fat 125.9g | 629 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 648.9mg | 200 % | |
Sodium 369.4mg | 13 % | |
Potassium 2066.6mg | 54 % | |
Total Carbohydrate 1303.3g | 383 % | |
Dietary Fiber 36.7g | 147 % | |
Sugars, other 1266.6g | ||
Protein 44g | 63 % | |
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: 6529
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