Coconut Cream Pie Recipe
Servings: 4
Ingredients
- 3/4 c. sugar
- 3 T cornstarch
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 1 teaspoon vanilla extract
- 3 slightly beaten egg yolks
- 2 T butter
- 1 (9") baked pastry shell
- 1 c. flaked coconut (in pie)
- 1/3 c. coconut (on top)
Directions
- In saucepan put together sugar, flour and salt; gradually add lowfat milk. Cook over medium heat till bubbly. Cook and stir 2 min. Remove from heat. Stir small amount of hot mix into egg yolks; immediately return to hot mix; cook 2 min, stirring constantly. Remove from heat, add in butter, vanilla and coconut. Pour into cooled baked pastry shell. Spread meringue on top pie and 1/3 cup flaked coconut on top of meringue and bake at 350 degrees for 12 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.4g | 13% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 273mg | 11% |
| Potassium 257mg | 7% |
| Total Carbs 50.86g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 44.91g | 30% |
| Protein 6.24g | 10% |
