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Ingredientes
- 1 x 9 inch pie crust, prebaked
- 2 c. Lowfat milk
- 1/2 c. Sugar
- 1 pch Salt
- 1/3 c. Fresh coconut, grated
- 5 lrg Egg yolks
- 3 Tbsp. Cornstarch
- 1 Tbsp. Water
- 1 Tbsp. Butter
- 2 tsp Vanilla extract
- 5 lrg Egg whites
- 1/3 c. Sugar
- Â Â Fresh coconut, grated
Direcciones
- FILLING
- Place the lowfat milk, sugar, salt and coconut in a medium sized saucepan and bring to a boil. Meanwhile combine the egg yolks, cornstarch and water.
- When the lowfat milk mix comes to a boil, slowly add in the egg mix, stirring briskly all the time. Reduce heat to low, stirring constantly till thickened. Add in the butter and vanilla. Cold. Pour into a prebaked pie crust.
- MERINGUE Beat egg whites till stiff, but not dry. Add in the sugar gradually, beating continuously. Spread over cooled filling. Be sure you spread the meringue to the edges of the crust, sealing it. Sprinkle freshly grated coconut on top and brown in a 400 degree oven. This only takes a few min and you must watch carefully so the coconut and/or possibly the meringue doesn't burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 402 | |
| Calories from Fat 186 | 46% |
| Total Fat 21.4g | 27% |
| Saturated Fat 13.24g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 219mg | 9% |
| Potassium 258mg | 7% |
| Total Carbs 46.1g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 26.04g | 17% |
| Protein 7.78g | 12% |
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