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Toasted Coconut Custard Pie

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Anonymous (not verified)
Ingredients
  Coconut 1 1⁄2 Cup (24 tbs)
  Pie shell 1 (8-Inch)
  Egg custard mix 4 1⁄2 Ounce (Real)
  Lukewarm milk 1 3⁄4 Cup (28 tbs)
  Cinnamon To Taste
Directions

Set aside 1/2 C coconut.
Place remaining 1 C coconut in bottom of unbaked pie shell.
Dissolve custard mix in milk and pour into pie shell.
Sprmkle with cinnamon.
Bake for 10 minutes at 450° F.
Reduce heat and bake for 30 minutes longer at 350° F.
Sprinkle remaining coconut on the pie during the last 10 minutes of baking.
It should toast to a golden brown.
Cool before cutting.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Pie
Interest: 
Quick
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 368 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 61.4 mg20.5%

Sodium 249.1 mg10.4%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2.4 g9.4%

Sugars 4.7 g

Protein 5 g10.8%

Vitamin A 2.3% Vitamin C 1.3%

Calcium 13.1% Iron 7.3%

*Based on a 2000 Calorie diet

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Toasted Coconut Custard Pie Recipe