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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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 107 | 37% |
| Total Fat 12.71g | 16% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 158mg | 7% |
| Potassium 307mg | 9% |
| Total Carbs 40.06g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 33.55g | 22% |
| Protein 5.27g | 8% |
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