Directions:
- Preheat oven to 450 then place piecrust into pie plate and crimp edges.
- Bake at 450 for 10 minutes the cool completely.
- Reserve 3 tablespoons of the cream of coconut.
- In a medium saucepan mix remaining cream of coconut, pudding mix and milk.
- Cook over medium heat stirring constantly until thick about 18 minutes.
- Take off heat and stir in half of the nuts then pour filling into cooled crust and chill 2 hours.
- Whip cream and reserved 3 tablespoons cream of coconut to stiff peaks.
- Spread over top of pie then top with remaining nuts and coconut and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.08 Kcal (2324 kJ) | ||
| Calories from fat | 357.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.69g | 61% | |
|---|---|---|---|
| Cholesterol | 31.9mg | 11% | |
| Sodium | 200.37mg | 8% | |
| Potassium | 310.43mg | 7% | |
| Total Carbs | 47.47g | 16% | |
| Sugars | 21.12g | 84% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 101.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 326.6 Kcal (1367 kJ) | ||
| Calories from fat | 210.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.35g | 61% | |
|---|---|---|---|
| Cholesterol | 18.77mg | 11% | |
| Sodium | 117.89mg | 8% | |
| Potassium | 182.65mg | 7% | |
| Total Carbs | 27.93g | 16% | |
| Sugars | 12.43g | 84% | |
| Dietary Fiber | 1.12g | 8% | |
| Protein | 3.12g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.9mg | 8% | |
| Calcium | 59.8mg | 10% | |
* 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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