Try this Frances Olivers Coconut Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450F. Press out folds in crust. Press crust into 9-inch glass pie plate. Trim and crimp edges. Bake crust until light golden, about 9 minutes. Transfer to rack and cool. Reduce oven temperature to 350F. Melt butter in heavy medium saucepan over low heat. Add sugar and stir until mixture is heated through. Transfer to bowl. Add eggs, lemon juice and vanilla and whisk to combine. Stir in 1 1/2 cups coconut. Pour filling into crust. Bake until filling is deep golden brown and set, about 40 minutes. Cool on rack. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired. Makes 12 servings. Bon Appetit November 1992
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Serving Size: 1 Serving (1853g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5417 | ||
Calories from Fat: 1208 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.2g | 179 % | |
Saturated Fat 76.1g | 381 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1490.8mg | 51 % | |
Potassium 1633.2mg | 43 % | |
Total Carbohydrate 988.8g | 291 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 981.2g | ||
Protein 99.3g | 142 % | |
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: 5417
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