Try this Coconut Cream Pie (Ee) recipe, or contribute your own.
Suggest a better descriptionRecipe by: EMERIL LIVE SHOW #EMIA13 Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown. Yield: 1 pie Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on Jun 07, 1997
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Serving Size: 1 Pie (1522g) | ||
Recipe Makes: 1 Pie | ||
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Calories: 3652 | ||
Calories from Fat: 815 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.5g | 121 % | |
Saturated Fat 33.1g | 165 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 3216.7mg | 990 % | |
Sodium 1188.4mg | 41 % | |
Potassium 1223.4mg | 32 % | |
Total Carbohydrate 627g | 184 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 626.9g | ||
Protein 98.9g | 141 % | |
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: 3652
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