Coconut Cream Pie VI

4.5
(118)

A rich, wonderful dessert. Garnish each slice with whipped cream if you like. You can use nonfat milk in this recipe to cut down on calories a little.

20
20
20
20
Servings:
8
Yield:
1 pie

Ingredients

  • 1 (9 inch) pie crust, baked

  • cup white sugar

  • ¼ cup cornstarch

  • ½ teaspoon salt

  • 3 cups milk

  • 4 egg yolks, beaten

  • 2 tablespoons butter, softened

  • 4 teaspoons vanilla extract

  • 1 cup shredded coconut

Directions

  1. In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

  2. Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.

Nutrition Facts (per serving)

307 Calories
15g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 307
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 117mg 39%
Sodium 336mg 15%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 5g
Vitamin C 0mg 1%
Calcium 124mg 10%
Iron 1mg 4%
Potassium 202mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.