Try this Coconut Cream Pie recipe, or contribute your own.
Suggest a better description1. Mix sugar, salt and cornstarch together; add gradually to scalded milk. 2. Cook over hot water, stirring occasionally, until thickened. 3. Add a small amount of hot mixture the slightly beaten egg yolks. 4. Mix well; add to remaining hot mixture. 5. Cook about 3 minutes. Remove from heat; stir in coconut, butter and vanilla. Cool. 6. Pour into pie shell. 7. Combine egg whites and cream of tartar. 8. Beat until soft peaks from. Gradually add sugar; continue beating to stiff peaks, spread on filling, making decorative swirls and peaks. 9. Bake at 350 degrees for 10 minutes or until lightly browned. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 232 by "Diane Geary"
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Serving Size: 1 Serving (2926g) | ||
Recipe Makes: 1 | ||
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Calories: 5732 | ||
Calories from Fat: 1993 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 221.5g | 295 % | |
Saturated Fat 90.8g | 454 % | |
Monounsaturated Fat 88.1g | ||
Polyunsanturated Fat 30g | ||
Cholesterol 6753.2mg | 2078 % | |
Sodium 2632.9mg | 91 % | |
Potassium 2519.3mg | 66 % | |
Total Carbohydrate 769.2g | 226 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 761.1g | ||
Protein 184g | 263 % | |
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: 5732
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