Longchamps Restaurant Coconut Custard Pie Recipe
Servings: 6
Ingredients
- Pastry for 9" pie
- 1 egg white, unbeaten
- 5 whole Large eggs
- 5/8 c. powdered sugar
- 2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 c. lowfat milk
- 1/2 c. heavy cream
- 1 3/4 c. (1/4 lb.) shredded moist coconut
Directions
- Brush bottom of unbaked pie shell with unbeaten egg white; chill. Break Large eggs into mixing bowl and stir lightly. Do not beat. Add in sugar, vanilla and salt. Pour in mix and lastly cream. Stir together lightly. Arrange coconut in pie shell and strain custard over it. Bake 450 degrees for 10 min, reduce heat to 350 degrees and bake 20 min longer, till knife comes out almost clean. Remember it will continue cooking slightly after removing from oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 126 | 50% |
| Total Fat 14.38g | 18% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 341mg | 14% |
| Potassium 246mg | 7% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.71g | 12% |
| Protein 10.46g | 17% |
