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Ingredientes
- 1 x 9" baked pie shell
- 1/3 c. sugar
- 1/4 c. cornstarch
- 1/4 tsp salt
- 2 c. lowfat milk
- 1 x 8 ounce. cn cream of coconut (3/4 c.)
- 3 x egg yolks beaten
- 2 Tbsp. margarine or possibly butter
- 1 c. flaked coconut
- 2 tsp vanilla
- 3 x egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 1/3 c. sugar
- 2 Tbsp. flaked coconut
Direcciones
- For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in lowfat milk and cream of coconut. Cook and stir over med. heat until thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1 c. of the warm lowfat milk mix into the beaten egg yolks, stirring constantly. Return all of the mix to saucepan. Cook and stir until bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in margarine or possibly butter until melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.
- For meringue, let egg whites stand at room temp for 30 mins. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer until soft peaks form (tips curl). Gradually add in sugar, 1 Tbsp. at a time, until stiff peaks form. Proportionately spread meringue over warm filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350 oven for 15 mins. Cold for 1 hour on a wire rack. Cover and refrigeratefor 3 to 6 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 155 | |
| Calories from Fat 47 | 30% |
| Total Fat 5.38g | 7% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.52g | |
| Cholesterol 3mg | 1% |
| Sodium 134mg | 6% |
| Potassium 131mg | 4% |
| Total Carbs 24.5g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 20.35g | 14% |
| Protein 2.27g | 4% |
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