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Add a photoServings: 8
Ingredients
- 2 c. Whole lowfat milk
- 3/4 c. Sugar
- 1/4 c. Cornstarch
- 1 dsh Salt
- 3 lrg Large eggs, separated
- 1 tsp Vanilla
- 1/2 tsp Lemon extract
- 2 Tbsp. Butter, melted
- 3/4 c. Grated coconut, fresh or possibly canned flake
- 1 x (10 inch) pie shell, baked
- 1 c. Whipping cream, whipped
- 3 Tbsp. Grated coconut, toasted
Directions
- Pour lowfat milk in a 4 c. pyrex measuring c. that contains a wooden spatula.
- Cook on full power for 2 min. Add in sugar, cornstarch and salt to beaten egg yolks. Add in a little scalded lowfat milk to yolk mix, stir well and place all in measuring c.. Stir with wooden spatula and cook 1 minute at a time, stirring after each cooking to mix well, till the custard is very thick.
- Add in flavorings, butter and coconut. Cold. Mix in stiffly beaten egg whites. Turn into pie shell and top with whipped cream and toasted coconut.
- Chill.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 172 | 58% |
| Total Fat 19.34g | 24% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 103mg | 4% |
| Potassium 154mg | 4% |
| Total Carbs 26.97g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 22.52g | 15% |
| Protein 5.1g | 8% |
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