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Coconut Pie Recipe
|Flour||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Eggs||3 , separated|
|Lemon rind||1 Teaspoon|
|Coconut||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2219 Calories from Fat 898
% Daily Value*
Total Fat 104 g159.9%
Saturated Fat 72.7 g363.5%
Trans Fat 0 g
Cholesterol 734.5 mg
Sodium 519 mg21.6%
Total Carbohydrates 276 g92.1%
Dietary Fiber 18.4 g73.8%
Sugars 152.4 g
Protein 59 g118.4%
Vitamin A 36% Vitamin C 19.5%
Calcium 89.8% Iron 70.9%
*Based on a 2000 Calorie diet
Roll between two pieces of waxed paper into an 11-inch circle.
Line the bottom of a 9-inch pie pan with the dough.
Prick with a fork.
Bake at 350 degrees about fifteen minutes.
Do not brown.
Heat the milk.
Stir in the cornstarch and three teaspoons sugar.
Cook, stirring constantly, until the mixture thickens.
Add the egg yolks with the vanilla and lemon rind and cook for two to three minutes longer.
Remove from heat and cool.
Pour the egg yolk cream into the shell.
Beat the egg whites until foamy.
Add the six tablespoons sugar and vanilla to taste.
Stir in the coconut and mix well.
Cover the pie with the meringue, sealing the edges in well.
Bake at 350 degrees until light golden.