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Coffee Coconut Prune Pie Recipe
|Strong coffee||1 Cup (16 tbs)|
|Flaked coconut||3 1⁄2 Ounce|
|Soft butter||3 Tablespoon|
|Plumped pitted chopped prunes||1⁄2 Pound (Reserve A Few Whole Prunes For Garnish)|
|Prune juice||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||2 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cream cheese||3 Ounce, softened|
|Dairy sour cream||1 Cup (16 tbs)|
|Whipped cream||2 Tablespoon|
|Maraschino cherries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3725 Calories from Fat 1750
% Daily Value*
Total Fat 202 g310.2%
Saturated Fat 134.6 g672.9%
Trans Fat 0 g
Cholesterol 987.2 mg
Sodium 1742.3 mg72.6%
Total Carbohydrates 464 g154.6%
Dietary Fiber 44.1 g176.5%
Sugars 356.1 g
Protein 59 g118.4%
Vitamin A 125.2% Vitamin C 76.9%
Calcium 77.6% Iron 57.4%
*Based on a 2000 Calorie diet
Let stand 30 minutes.
Drain coconut and spread between pieces of paper toweling and pat dry.
Spread softened butter on the bottom and sides of a 9-inch pie plate.
Turn coconut into pie plate and pat out to cover bottom and sides of plate.
Bake in a moderate oven (350°F.) 10 minutes.
In a saucepan combine chopped prunes, prune juice and orange rind.
Bring to a boil and remove from heat.
Beat together eggs, brown sugar, granu- lated sugar, gelatine and salt.
Mix in cheese and sour cream and beat until smooth.
Stir into prune mixture and cook over moderate heat, stirring constantly, until mixture is smooth and thickened.
Pour mixture into prepared pie shell and chill until firm.
Garnish with re- served whole prunes, whipped cream and - cherries.
Makes one 9-inch pie.