Quick Coconut Pie
|Flaked coconut||1 Cup (16 tbs)|
|Butterscotch pudding mix||100 Gram|
|Milk||1 1⁄4 Cup (20 tbs)|
|Baked pie shell||8 Inch|
|Brown sugar||3 Tablespoon|
|Light cream||1 1⁄2 Tablespoon|
Combine coconut and butter in a saucepan.
Cook over medium heat until coconut is golden brown, stirring constantly.
Remove half the coconut from saucepan and reserve.
Add pudding mix and milk to coconut in saucepan and cook over medium heat until mixture comes to a full boil, stirring con- stantly.
Remove from heat.
Cool about 5 minutes, stirring once or twice.
Pour into pie shell and cool about 1 hour.
Combine reserved coconut with brown sugar and cream.
Spread care- fully over cooled pie.
Bake in a hot oven "(425° F) 15 minutes, or until top is bubbly.
Serve either warm or cold.
Makes one 8-inch pie.
Serving size: Complete recipe
Calories 1675 Calories from Fat 879
% Daily Value*
Total Fat 102 g157.2%
Saturated Fat 76.3 g381.6%
Trans Fat 0 g
Cholesterol 117.7 mg39.2%
Sodium 1928.6 mg80.4%
Total Carbohydrates 190 g63.4%
Dietary Fiber 14.2 g56.8%
Sugars 140.8 g
Protein 17 g33%
Vitamin A 25.3% Vitamin C 2.3%
Calcium 36.7% Iron 17.8%
*Based on a 2000 Calorie diet