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Coconut-Butterscotch Pie

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Anonymous (not verified)
Ingredients
  Egg whites 4
  Salt 1 Dash
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Coconut 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Graham cracker crumbs 1 Cup (16 tbs)
  Evaporated milk 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Packed brown sugar 1 Cup (16 tbs)
  Egg 1 , beaten
Directions

Beat egg whites with salt until stiff peaks form; add sugar gradually.
Add vanilla; fold in coconut, pecans and crumbs.
Place in pie pan.
Bake at 350 degrees for 30 minutes.Mix all ingredients together in saucepan; cook for 5 minutes.
Cool.
Pour Sauce over meringue crust to serve.
Top with vanilla ice cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Party

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4.00278
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3183 Calories from Fat 692

% Daily Value*

Total Fat 81 g124.6%

Saturated Fat 28.7 g143.6%

Trans Fat 0 g

Cholesterol 285.7 mg95.2%

Sodium 847.7 mg35.3%

Total Carbohydrates 591 g197.1%

Dietary Fiber 9.5 g37.9%

Sugars 556.4 g

Protein 46 g92%

Vitamin A 17.4% Vitamin C 11.4%

Calcium 94.2% Iron 34.7%

*Based on a 2000 Calorie diet

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Coconut-Butterscotch Pie Recipe