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Coconut Cream Pie
Date added: November 25, 2007
- Servings: 1 change
- Calories per serving: 2,730
- Prep time: 15
- Cook time: 15
Ingredients
- 1 9 baked
- 1/2 cup sugar
- 1/8 tsp salt, table
- 1/4 cup milk, whole, 3.5%, homogenized, w/add vit d cold
- 1 tsp vanilla extract
- 5 tbsp flour, all purpose, bleached, enrich
- 3 egg yolks, raw
- 1 cup coconut, dried, shredded, swtnd, 7oz pkg
Recipe Method
Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly. Cook on a low heat until thick.Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue (recipe follows). Makes one 9 pie. Meringue: use 3 egg whites to cover a 9 pie shell. Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.) Fold in the sugar,gradually. Cover the pie with meringue.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 2,730 | 137% |
| Fat 148g | 227% |
| Cholesterol 2,310mg | 770% |
| Sodium 2,040mg | 85% |
| Carbohydrates 309g | 137% |
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