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12Ingredients
40Minutes
240Calories
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Ingredients
US|METRIC
12 SERVINGS
- 9 inches pie shell (baked and cooled - I like the pate sucree)
- 4 egg yolks (beaten lightly)
- 1/3 cup cornstarch
- 3/4 granulated sugar
- 1/2 tsp. salt
- 1 1/2 cups whole milk
- 14 oz. coconut milk
- 2 tsp. vanilla
- 3 Tbsp. butter
- 1 cup shredded coconut
- 1/2 cup sweetened coconut (shredded in a food processor)
- 8 oz. whipped cream (stabilized, optional topping)
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Directions
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol95mg32% |
Sodium190mg8% |
Potassium190mg5% |
Protein3g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber1g4% |
Sugars7g |
Vitamin A8% |
Vitamin C2% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Stevens 4 years ago
This pie was delicious. The directions say to cook the filling for a minute after it comes to a boil but I would recommend cooking it longer before adding the egg mixture and after so that it becomes thicker and firmer. I replaced one teaspoon of vanilla extract with a teaspoon of coconut extract. Everyone loved the pie.