Coconut Cream Pie
Mix flour, sugar and salt. gradually add scalded milk. cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks, stir into remaining hot mixture. Cook 5 minutes. Add 2 cup coconut. Cool. Add butter and vanilla. Pour into cooled baked shell and spread with meringue made of egg whites and sugar. Sprinkle 1/2 cup coconut on top. Brown slightly on top.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 467 | ||
Calories from Fat: 252 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 639mg | 197 % | |
Sodium 294.6mg | 10 % | |
Potassium 364.4mg | 10 % | |
Total Carbohydrate 34.5g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 31.8g | ||
Protein 20.4g | 29 % | |
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: 467
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