Try this Coconut cream pie recipe, or contribute your own.
Suggest a better descriptionFilling:
In a medium saucepan mix together cornstarch, sugar and salt. Add coconut milk, half and half, and egg yolks. Cook in medium low heat, stirring constantly until the mixture thickens (roughly 10 to 15 minutes). Add 3/4 cup coconut and 1 tsp of vanilla. Pour into baked pie shell, chill for 4 hours.
Topping:
1 pint whipping cream
4 Tablespoons confectioners sugar
1 tsp vanilla
1/4 cup coconut (toasted)
Mix together on high with a mixer whipping cream, confectioners sugar and vanilla about 3-4 minutes until stiff (comes out with peaks). Toast coconut in a frying pan and sprinkle on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1520g) | ||
Recipe Makes: Servings | ||
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Calories: 2835 | ||
Calories from Fat: 2165 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 240.6g | 321 % | |
Saturated Fat 172.4g | 862 % | |
Monounsaturated Fat 47.2g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1062.4mg | 327 % | |
Sodium 42290.7mg | 1458 % | |
Potassium 2143.6mg | 56 % | |
Total Carbohydrate 144.2g | 42 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 136.7g | ||
Protein 41.6g | 59 % | |
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: 2835
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