Directions:
- Preheat oven to 350 degrees.
- Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
- Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
- Bake crust at 350 degrees for about 10 minutes. Cool.
- In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
- In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
- Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
- Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.13 Kcal (1445 kJ) | ||
| Calories from fat | 245.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.24g | 42% | |
|---|---|---|---|
| Cholesterol | 86.31mg | 29% | |
| Sodium | 127.04mg | 5% | |
| Potassium | 125.43mg | 3% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 21.34g | 85% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 85mg | 9% | |
| Amount Per 100 g | |||
| Calories | 270.74 Kcal (1134 kJ) | ||
| Calories from fat | 192.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 42% | |
|---|---|---|---|
| Cholesterol | 67.71mg | 29% | |
| Sodium | 99.66mg | 5% | |
| Potassium | 98.39mg | 3% | |
| Total Carbs | 18.78g | 8% | |
| Sugars | 16.74g | 85% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.02g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 66.7mg | 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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