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    You are in: Home / Recipes / Coconut Cream Pie Recipe
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    Coconut Cream Pie

    Coconut Cream Pie. Photo by healinghands111

    1/1 Photo of Coconut Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    healinghands111's Note:

    "Ahhhhhhh"-mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top.

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      (I use the Crisco pie shell recipe).
    2. 2
      Preheat oven to 350*.
    3. 3
      Combine flour, 1/2 c sugar, and salt. set aside.
    4. 4
      Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
    5. 5
      In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
    6. 6
      In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
    7. 7
      **CUT with a knife dipped in warm water for ea. slice.

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    Nutritional Facts for Coconut Cream Pie

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 419.8
     
    Calories from Fat 168
    40%
    Total Fat 18.6 g
    28%
    Saturated Fat 13.2 g
    66%
    Cholesterol 114.5 mg
    38%
    Sodium 163.7 mg
    6%
    Total Carbohydrate 54.4 g
    18%
    Dietary Fiber 3.0 g
    12%
    Sugars 28.4 g
    113%
    Protein 9.5 g
    19%

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