No need to make a crust; it forms by itself during baking.
Source: From high school recipes (Redbook magazine)
Heat oven to 350°F. Grease 9-inch pie plate.
Chop 1/2 cup dried apricots; set remainder aside for decoration. In medium-size bowl combine chopped apricots, coconut, flour and grated orange peel; toss to mix well. Set aside.
In large bowl using wire whisk or fork, beat eggs, baking mix, milk, melted butter, granulated sugar and vanilla extract until thoroughly blended; stir in apricot-coconut mixture.
Pour mixture into prepared pie plate; bake 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool completely on wire rack.
To serve:
Sprinkle cooled pie lightly with confectioners' sugar; decorate with reserved dried apricots and quartered orange slice. Makes 8 servings.
Per serving with decoration: 230 calories, 7 grams protein, 12 grams fat, 24 grams carbohydrate.
Note: To toast coconut, heat oven to 350°F. Spread coconut in jelly-roll pan; bake 8 to 10 minutes, stirring frequently until golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 252 | ||
Calories from Fat: 124 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 231.7mg | 71 % | |
Sodium 187mg | 6 % | |
Potassium 466.6mg | 12 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 19.3g | ||
Protein 11.8g | 17 % | |
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: 252
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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