Try this Coconut Cream Pie #1 recipe, or contribute your own.
Suggest a better descriptionMix dry ingredients. Stir in milk gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter, vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3 egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if desired. Bake at 400 for 8-10 minutes. MRS GILBERT BONNER (SUSIE) BLACKTON, AR From the book
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Serving Size: 1 Serving (1707g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4315 | ||
Calories from Fat: 869 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.6g | 129 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 37.2g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 45.1mg | 14 % | |
Sodium 2097.7mg | 72 % | |
Potassium 1748.1mg | 46 % | |
Total Carbohydrate 794.7g | 234 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 782.7g | ||
Protein 86.2g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4315
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