Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better descriptionPie Base
1. In medium sauce pan, combine sugar and cornstarch. Add half and half, and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.
2. Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit for 30 minutes.
3. Spoon coconut mixture into pie crust carefully to evenly distribute. Cover and refrigerate for 30 minutes or until set.
Coconut whipped cream topping
1. in a medium bowl beat whipping cream at high speed. Gradually add sugar, vanilla and coconut extract. Beat until stiff peaks form. You don't want them to be soft but you don't want them to become butter either.
2. Spread evenly over pie and sprinkle the top with toasted coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 441 | ||
Calories from Fat: 326 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 179.6mg | 55 % | |
Sodium 8929.8mg | 308 % | |
Potassium 181.3mg | 5 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 24g | ||
Protein 4.9g | 7 % | |
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: 441
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