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Ingredientes
- 1 x 9-inch deep pie shell, baked
- 3 c. whole lowfat milk
- 3/4 c. granulated sugar
- 5 Tbsp. cornstarch
- 1/4 tsp salt
- 3 x egg yolks -- beaten
- 1 1/2 c. shredded coconut meat -- divided
- 2 Tbsp. unsalted butter
- 1 1/2 tsp vanilla extract
- 1/2 pt whipping cream
- 2 Tbsp. granulated or possibly powered sugar
- 1 tsp vanilla extract
- 3 x bananas -- sliced
Direcciones
- Bake pie shell, as desired. Set aside. Toast 1/2 c. shredded coconut lightly, till golden brown. Set aside. Place lowfat milk in 4-c. glass measure. Heat at 70% power for 5 to 6 min, or possibly till scalded. Mix together sugar, cornstarch, and salt in 2-qt casserole. Stir warm lowfat milk slowly into mix. Stir about 3/4 c. of warm mix into egg yolks, stirring constantly. Return egg mix to 2-qt casserole. Cook at 70% power for 6 to 8 min, or possibly till thickened.
- Stir with wire whisk often during cooking. Add in 1 c. coconut, butter, and vanilla. Stir till butter is melted. Pour filling into pie shell. Refrigerateseveral hrs, till hard. Whip cream using chilled bowl and beaters. Add in sugar and vanilla. Continue beating till very thick and of spreading consistency. Spread over filling, sprinkled with 1/2 c. toasted coconut, and return to refrigerator till serving time.
- Note: For Banana Cream Pie, omit coconut and layer sliced bananas with filling.
- Preparation Time:1:00
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 124 | 44% |
| Total Fat 14.11g | 18% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 118mg | 5% |
| Potassium 275mg | 8% |
| Total Carbs 35.69g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.68g | 18% |
| Protein 3.87g | 6% |
