** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. To the beaten egg yolks, add the sugar and milk, and cook all together.
2. Add the flour which has been mixed with a little cold water and cook until mixture thickens.
3. Add vanilla and let mixture cool. Mix half of the coconut with the custard filling and pour into baked pie shells.
4. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining coconut.
5. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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