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Yam Custard Pie Recipe
|Mashed cooked yams||2 Cup (32 tbs) (Cold)|
|Eggs||3 , separated|
|Sugar||14 Tablespoon (1 Cup Less 2 Tablespoons)|
|Melted butter||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Pastry||1 , unbaked (For 1 Crust 9 Inch Pie)|
|Vanilla extract||1⁄2 Teaspoon|
|Shredded coconut||1⁄4 Cup (4 tbs)|
Calories 343 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 5.4 g26.9%
Trans Fat 0 g
Cholesterol 120.3 mg
Sodium 227.5 mg9.5%
Total Carbohydrates 56 g18.5%
Dietary Fiber 2.8 g11.1%
Sugars 39.3 g
Protein 6 g11.9%
Vitamin A 7.1% Vitamin C 15%
Calcium 6.7% Iron 4.6%
*Based on a 2000 Calorie diet
Beat in 1/2 cup sugar, the butter, salt, and milk.
Pour into pastry-lined pie pan.
Bake in preheated moderate oven (350°F.) for 40 minutes, or until set.
Beat egg whites until foamy.
Gradually beat in remaining sugar and continue beating until stiff.
Add vanilla; pile meringue lightly on pie.
Sprinkle with coconut.
Bake in hot oven (425 °F.) for 5 minutes.
Makes 6 to 8 servings.