Directions:
- Heat oven to 350. Mix crackers crumbs, sugar and butter in 9 pie pan; press to sides and bottom. Bake for 10 minutes. Set aside to cool. Spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. Set aside.
- In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boild. Boil and stir 1 minute. Remove from heat, blend in butter, vanilla and 3/4 cup coconut.
- Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
- Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 714.64 Kcal (2992 kJ) | ||
| Calories from fat | 372.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.39g | 64% | |
|---|---|---|---|
| Cholesterol | 179.07mg | 60% | |
| Sodium | 577.65mg | 24% | |
| Potassium | 494.25mg | 11% | |
| Total Carbs | 75.26g | 25% | |
| Sugars | 37.7g | 151% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 11.92g | 24% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.1mg | 11% | |
| Calcium | 194.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 240.7 Kcal (1008 kJ) | ||
| Calories from fat | 125.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.94g | 64% | |
|---|---|---|---|
| Cholesterol | 60.31mg | 60% | |
| Sodium | 194.56mg | 24% | |
| Potassium | 166.47mg | 11% | |
| Total Carbs | 25.35g | 25% | |
| Sugars | 12.7g | 151% | |
| Dietary Fiber | 0.68g | 8% | |
| Protein | 4.02g | 24% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 11% | |
| Calcium | 65.4mg | 19% | |
* 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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