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Coconut Custard Pie
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cuisine: English
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Custard Pie

Date Added: May 17, 2014


3 Unit Eggs yolk ; large
2 Cups Sugar
1 Quart Milk or part cream
4 Tablespoons Flour
1 Teaspoon Vanilla almond or lemon flav
1 Unit Coconut whole grated
3 Unit Eggs white beaten
2 Unit Pastry Shells 9"
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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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