Coconut Custard Pie IV

Recipesfull introduces to you: Pie Recipes. (Coconut Custard Pie IV). Making custard from scratch takes a little longer, but you can really taste the difference!

Brief

Prep 25 mins

Cook: 40 mins

Total: 1hr5 mins

Servings: 8

Yield: 1 pie

Coconut Custard Pie IV

Ingredients

1 (9 inch) pie crust

baked

4 eggs

½ cup white sugar

⅛ teaspoon salt

1 pinch ground nutmeg

1 ½ teaspoons vanilla extract

1 cup whole milk

1 cup evaporated milk

½ cup whipping cream

1 cup shredded coconut

Banana Split Ice Cream Pie

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large mixing bowl beat eggs slightly. Add sugar salt nutmeg and vanilla extract. Mix well. Gently whisk in whole milk evaporated milk and cream. Fold in coconut. Pour mixture into baked pie shell.

Step 3

Bake in preheated oven for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool before serving and refrigerate within 1 hour.

Nutritional Information

Coconut Custard Pie IV

Servings Per Recipe:8

Calories: 319

% Daily Value *

Protein: 7.6g 15%

Carbohydrates: 30.5g 10%

Dietary Fiber: 1.1g 4%

Sugars: 21.5g

Fat: 18.8g 29%

Saturated Fat: 10.2g 51%

Cholesterol: 125mg 42%

Vitamin A Iu: 471.6IU 9%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.8mg 1%

Folate: 25.4mcg 6%

Calcium: 145.6mg 15%

Iron: 1mg 6%

Magnesium: 22.8mg 8%

Potassium: 238.5mg 7%

Sodium: 251.2mg 10%

Thiamin: 0.1mg 9%

Calories From Fat: 168.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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