Directions:
- In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
- In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
- Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.09 Kcal (1411 kJ) | ||
| Calories from fat | 156.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 27% | |
|---|---|---|---|
| Cholesterol | 66.42mg | 22% | |
| Sodium | 222.25mg | 9% | |
| Potassium | 198.53mg | 4% | |
| Total Carbs | 37.72g | 13% | |
| Sugars | 16.84g | 67% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 7.72g | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 227.08 Kcal (951 kJ) | ||
| Calories from fat | 105.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 27% | |
|---|---|---|---|
| Cholesterol | 44.75mg | 22% | |
| Sodium | 149.72mg | 9% | |
| Potassium | 133.74mg | 4% | |
| Total Carbs | 25.41g | 13% | |
| Sugars | 11.35g | 67% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 5.2g | 15% | |
| Iron | 0.9mg | 8% | |
| Calcium | 60.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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