Fresh Coconut Cream Pie Recipe
Servings: 6
Ingredients
- 2 c. lowfat milk
- 1/2 c. sugar ds salt fresh coconut grated
- 4 x egg yolks
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 1 Tbsp. butter or possibly margarine
- 1 tsp vanilla extract
- 1 x 9 inch pie crust baked meringue:
- 4 x egg whites (4 to 6)
- 1/4 tsp cream of tartar sugar
Directions
- Combine lowfat milk, sugar, salt and 1/4 c. grated coconut in medium saucepan. Cook till mix is very warm. Beat egg yolks, then blend in cornstarch and water. Add in egg yolks mix to lowfat milk mix. Cook, stirring, till thickened, about 1 minute. Add in butter and vanilla. Cold filling then pour into baked pie shell. Swirl meringue over filling, making sure it is sealed to the edges of pie crust.
- Sprinkle with grated coconut. Bake at 400 degrees till golden, about 10 min. Cold completely before serving,
- Meringue: Beat egg whites with cream of tartar till soft peaks form.
- Gradually add in 1 Tbsp. sugar for each egg white used and continue beating till stiff peaks form.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 24 | 35% |
| Total Fat 2.71g | 3% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 50mg | 2% |
| Potassium 124mg | 4% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.32g | 3% |
| Protein 2.77g | 4% |
