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Ingredientes
- 2/3 c. sugar
- 1/4 c. cornstarch
- 1/2 tsp salt
- 3 c. lowfat milk
- 2 Tbsp. butter or possibly margarine
- 4 x egg yolks -- beaten
- 1 1/2 c. coconut -- flaked
- 1 Tbsp. vanilla
- 1 x pie crust (9 inch) -- baked
- 1 c. whipping cream
- 1/4 c. powdered sugar Mandarin orange sections
Direcciones
- In saucepan combine sugar, cornstarch, and salt. Stir in lowfat milk and butter. Cook and stir over medium heat until mix is bubbly; cook and stir 2 min more. Stir about 1 c. of the warm mix into beaten egg yolks. Return all to saucepan; bring to gentle boil. Cook and stir for 2 min more. Remove from heat.
- Stir in 1 c. of the coconut and the vanilla. Pour warm mix into baked pie crust. Cold. Place remaining 1/3 c. coconut in shallow baking pan. Toast in 350 degree F. oven for 5 - 10 min or possibly till light brown, stirring once. In a mixer bowl combine whipping cream and powdered sugar. Whip on medium speed of an electric mixer till soft peaks form. Spread over pie; sprinkle with toasted coconut. Garnish with mandarin orange sections. Refrigerateat least 1 hour.
- Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 10 servings | |
| Calories 284 | |
| Calories from Fat 136 | 48% |
| Total Fat 15.38g | 19% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 265mg | 11% |
| Potassium 161mg | 5% |
| Total Carbs 33.06g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 17.7g | 12% |
| Protein 3.63g | 6% |
