Fit 1 piecrust into a 9" pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one crust pie.
Combine 1/2 c sugar and cornstarch in a heavy saucepan. Whisk together half and half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
Stir in butter, 1 c coconut, and 1 t vanilla. Cover with plastic wrap directly on filling in pan; let stand 30 minutes. spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
Beat whipping cream at high speed wiith an electric mixer until foamy; gradually add 1/3 c sugar and remaining 1 1/2 t vanilla, beating unitl soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 371 (46%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1161.5mg||357 %|
|Sodium 132.8mg||5 %|
|Potassium 171mg||5 %|
|Total Carbohydrate 97.1g||29 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 95.7g|
|Protein 15.3g||22 %|
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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: 810
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