Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
21
High
Nutrition per serving
Calories525.3 kcal (26%)
Total Fat36.6 g (52%)
Carbs41.7 g (16%)
Sugars21.8 g (24%)
Protein8.1 g (16%)
Sodium240.6 mg (12%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1pie shell
9 inches, baked
1 cupunsweetened flaked coconut
divided
3 cupshalf-and-half
2eggs
beaten
¾ cupmaple sugar
½ cupall-purpose flour
¼ teaspoonsalt
1 teaspoonvanilla extract
TOPPING
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
Step 3
Bake pie shell as directed.
Step 4
In a medium saucepan, combine the half-and-half, eggs, sugar, flour, and salt and mix well. Bring to a boil over low heat, stirring constantly.
Step 5
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
Step 6
Pour the filling into the pie shell and chill until firm, about 4 hours.
Step 7
Top with whipped topping and with the reserved coconut.
