Print
Email
Add a photo
Ingredients
- 1 baked 9-inch pie crust, keep hot
- 3 beaten egg yolks
- 3 c. lowfat milk
- 3 heaping tbsp. cornstarch
- 3 egg whites
- Flaked coconut
- 1/2 c. sugar
- Sprinkle of salt
- 1 teaspoon vanilla
- 1/4 c. sugar
Directions
- In a large microwave-safe bowl, hot 2 c. of the lowfat milk on high for 1 1/2 min. With a wire whisk, dissolve the cornstarch in the remaining c. of lowfat milk. Add in the beaten egg yolks and the 1/2 c. sugar. Mix well. Slowly add in the egg mix to the warmed lowfat milk, beating well. Cook in the microwave on high for 3 min. Stir with a wooden spoon. Make sure you scrape around the rim of the bowl. Microwave another 3 min. Stir again. Microwave another 2-3 min or possibly till thick like cooked pudding. Remove and cold for 5 min. Add in vanilla and stir well.
- Make a meringue of 3 egg whites and sugar by beating till it forms soft peaks. Pour the custard into the hot pie shell and spread meringue on top making sure you seal the meringue to the crust. Sprinkle heavily with flaked coconut. Bake for 15 min at 350 degrees or possibly till coconut is golden.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1118g | |
| Calories 1722 | |
| Calories from Fat 641 | 37% |
| Total Fat 76.25g | 95% |
| Saturated Fat 65.93g | 264% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 947mg | 39% |
| Potassium 1843mg | 53% |
| Total Carbs 240.37g | 64% |
| Dietary Fiber 18.8g | 63% |
| Sugars 201.32g | 134% |
| Protein 31.61g | 51% |
