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Toasted Coconut Custard Pie Recipe
|Coconut||1 1⁄2 Cup (24 tbs)|
|Pie shell||1 (8-Inch)|
|Egg custard mix||4 1⁄2 Ounce (Real)|
|Lukewarm milk||1 3⁄4 Cup (28 tbs)|
Calories 368 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 11.3 g56.7%
Trans Fat 0 g
Cholesterol 61.4 mg
Sodium 249.1 mg10.4%
Total Carbohydrates 44 g14.7%
Dietary Fiber 2.4 g9.4%
Sugars 4.7 g
Protein 5 g10.8%
Vitamin A 2.3% Vitamin C 1.3%
Calcium 13.1% Iron 7.3%
*Based on a 2000 Calorie diet
Place remaining 1 C coconut in bottom of unbaked pie shell.
Dissolve custard mix in milk and pour into pie shell.
Sprmkle with cinnamon.
Bake for 10 minutes at 450Â° F.
Reduce heat and bake for 30 minutes longer at 350Â° F.
Sprinkle remaining coconut on the pie during the last 10 minutes of baking.
It should toast to a golden brown.
Cool before cutting.