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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Nanna D's Note:

    This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.

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    Ingredients:

    Serves: 6-8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
    2. 2
      Bring to a boil, stirring over medium heat and boil for 2 minutes.
    3. 3
      Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
    4. 4
      Cook, stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes.
    5. 5
      Turn into bowl; stir in extracts and half of coconut.
    6. 6
      Place waxed paper directly on filling; refrigerate 1 hour.
    7. 7
      Turn into pie shell; refrigerate 3 hours.
    8. 8
      To serve: Whip cream, and spread over filling; top with remaining coconut.
    9. 9
      *2 cans flaked coconut can be used in place of grated fresh coconut.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Coconut Cream Pie

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 749.9
     
    Calories from Fat 444
    59%
    Total Fat 49.4 g
    76%
    Saturated Fat 31.3 g
    156%
    Cholesterol 165.8 mg
    55%
    Sodium 342.7 mg
    14%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 5.8 g
    23%
    Sugars 35.6 g
    142%
    Protein 9.8 g
    19%

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