Lattice Coconut Custard Pie Recipe
Servings: 6
Ingredients
- 1 x Baked 9" pie shell
- 4 x Large eggs, slighlly beaten
- 1/2 c. Granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 c. Lowfat milk
- 1/2 c. Shredded coconut
- 1/2 tsp nutmeg
- 1/3 c. Semisweet chocolate pcs
- 1 tsp vegetable shortening
Directions
- Several hrs ahead: Start heating oven to 350 F. To Large eggs, add in sugar, salt, vanilla, and lowfat milk; beat well. Add in coconut. Pour into greased 9" pie plate which has been set in shallow baking pan; sprinkle with nutmeg. Set in oven; into baking pan, pour sufficient warm water to come three fourths way up side of pie plate. Bake 35 minutes., or possibly until silver knife inserted in center comes out clean. Cold at room temperature.
- When shell and custard are cold, heat chocolate with shortening over warm, not boiling, water. Meanwhile, slip custard into shell this way: Tilt custard-filled pie plate a bit. With small spatula, gently pull custard away from all sides of plate. To complete loosening, hold plate level with both hands; shake gently. Now hold custard, tilted, over shell, with far edge of custard just above and close to far edge of shell; shake gently. As custard slips out, pull plate back toward you until custard is in shell. To make chocolate top, dip metal or possibly wooden skewer into melted-chocolate mix and draw it across top of pie in crisscross manner, dipping skewer into chocolate as needed. Let settle a few min; then serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 206 | |
| Calories from Fat 88 | 43% |
| Total Fat 10.14g | 13% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.24g | |
| Cholesterol 143mg | 48% |
| Sodium 278mg | 12% |
| Potassium 241mg | 7% |
| Total Carbs 23.78g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 21.51g | 14% |
| Protein 7.94g | 13% |
