Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
26
High
Nutrition per serving
Calories371.8 kcal (19%)
Total Fat16.9 g (24%)
Carbs48.7 g (19%)
Sugars26.1 g (29%)
Protein6.6 g (13%)
Sodium286.4 mg (14%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
In medium saucepan, stir together sugar,
Step 2
cornstarch, flour and salt; stir in eggs until
Step 3
mixture is well blended. Gradually stir in milk.
Step 4
Cook over medium heat, stirring constantly with
Step 5
whisk, until mixture boils; boil and stir 1 minute.
Step 6
Remove from heat; stir in butter and vanilla.
Step 7
Stir in coconut until blended; pour into baked pie
Step 8
crust.
Step 9
Press plastic wrap directly onto surface;
Step 10
refrigerate 6 to 8 hours or until set.
Step 11
Just before serving, spread with whipped cream;
Step 12
sprinkle with toasted coconut. Cover; refrigerate
Step 13
leftover pie.
Notes
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