Directions:
- In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
- Beat the eggs then blend with mixture in the sauce pan.
- Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
- Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
- Return to heat, cooking until boiling, mixing with electric mixer.
- Remove from heat and pour into pie crust, spread evenly.
- Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
- Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
- Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
- Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.65 Kcal (1447 kJ) | ||
| Calories from fat | 185.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 80.24mg | 27% | |
| Sodium | 212.06mg | 9% | |
| Potassium | 204.47mg | 4% | |
| Total Carbs | 36g | 12% | |
| Sugars | 15.44g | 62% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 117.9mg | 12% | |
* 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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