Directions:
- In saucepan, combine the sugar, cornstarch and salt.
- Gradually stir in milk until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
- For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
- Add cream of tartar, beat until soft peaks form.
- Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
- Pour hot filling into crust.
- Spread with meringue, sealing edges to crust.
- Sprinkle with flaked coconut.
- Bake at 350 degrees for 13-15 minutes or until golden brown.
- Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.83 Kcal (1632 kJ) | ||
| Calories from fat | 189.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.09g | 32% | |
|---|---|---|---|
| Cholesterol | 70.24mg | 23% | |
| Sodium | 223.88mg | 9% | |
| Potassium | 221.42mg | 5% | |
| Total Carbs | 43.14g | 14% | |
| Sugars | 19.26g | 77% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 7.96g | 16% | |
| Iron | 1.5mg | 9% | |
| Calcium | 91.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 244.66 Kcal (1024 kJ) | ||
| Calories from fat | 119.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 32% | |
|---|---|---|---|
| Cholesterol | 44.08mg | 23% | |
| Sodium | 140.51mg | 9% | |
| Potassium | 138.97mg | 5% | |
| Total Carbs | 27.08g | 14% | |
| Sugars | 12.09g | 77% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 4.99g | 16% | |
| Iron | 1mg | 9% | |
| Calcium | 57.2mg | 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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