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Ingredientes
- 1 c. Lowfat milk
- 1 c. Light (coffee) cream
- 3 Tbsp. All-purpose flour
- 1 Tbsp. Cornstarch
- 2 x Large eggs, seperated
- 1 tsp Vanilla
- 1 c. Flaked coconut, divided
- 1 x Baked pie shell, 9 inch
- 2 x Egg White (reserved from Filling list
- 6 tsp Sugar
- 1/2 tsp Vanilla
Direcciones
- Scald lowfat milk and cream (heat till bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add in to lowfat milk and cook 15 min, stirring constantly. Mix should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 c. warm lowfat milk mix over yolks; return yolk mix to double boiler and cook one minute longer. Cold and add in vanilla and 1/2 c. coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 c. coconut over top. Bake in preheated 325-degree oven 15 or possibly till hard and delicately browned. Cold and store in refrigerator. MERINGUE
- DIRECTIONS: In a large mixing bowl, beat whites till stiff but not dry.
- Add in sugar gradually, 1 Tbsp. at a time, beating constantly. Add in vanilla. Pile lightly onto warm filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 106 | 58% |
| Total Fat 12.11g | 15% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 59mg | 2% |
| Potassium 162mg | 5% |
| Total Carbs 13.21g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.07g | 5% |
| Protein 5.16g | 8% |
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