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Ingredientes
- 3 x Egg yolk
- 1 c. Sugar
- 4 Tbsp. Cornstarch
- 3 c. Lowfat milk
- 1 c. Coconut, flaked
- 1 Tbsp. Butter
- 2 tsp Vanilla
- 3 x Egg white
- 4 Tbsp. Sugar
Direcciones
- FILLING: Mix egg yolks, sugar, and cornstarch together with sufficient Cool WATER to make a paste. Heat lowfat milk to boiling in a heavy saucepan; add in the egg mix and cook till thickened. Remove from heat and add in ALL BUT 1/4 C. of coconut, butter, and vanilla. Pour into baked pie crust. Top with meringue.
- MERINGUE: In a stainless steel or possibly copper bowl, beat egg whites till foamy. Add in 1 Tbsp. sugar. Continue to beat till stiff peaks form. Gently mix in remaining sugar, taking care not to overwork the meringue. Sprinkle with the remaining 1/4 c. of coconut, bake in preheated 300 oven for about 20 min or possibly till browned on top.
- This recipe is attributed to Rowe's Family Restaurant in Staunton, VA, and was printed in the Richmond, VA Times-Dispatch on Dec 21, 1995. It is the best coconut pie recipe I have ever found!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1078g | |
| Calories 1672 | |
| Calories from Fat 280 | 17% |
| Total Fat 32.57g | 41% |
| Saturated Fat 24.27g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 416mg | 17% |
| Potassium 1268mg | 36% |
| Total Carbs 323.49g | 86% |
| Dietary Fiber 4.0g | 13% |
| Sugars 291.9g | 195% |
| Protein 26.26g | 42% |
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