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50 minutes
Prep: 15 minutes
Cook: 35 minutes
456 calories per serving view nutrition facts
1 pie
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| 2 | tablespoons | butter | softened |
| 1 | cup | powdered sugar | sifted |
| 3 | large | eggs | separated |
| 1/2 | teaspoon | vanilla extract | |
| 1/2 | cup | evaporated milk, undiluted | |
| 1/8 | teaspoon | salt | |
| 2 | cups | coconut | freshly grated |
| 1 | pinch | nutmeg | ground |
| 1 | x | pie shell (9 inch) | baked |
Cream butter and sugar.
Add egg yolks, one at a time and beat until mixture is very light and lemon colored.
Add vanilla and milk. In another bowl beat egg whites until foamy.
Add salt and beat until stiff but not dry.
Fold into creamed mixture. Fold in 1 1/2 cups of the coconut.
Pour into baked pie shell and sprinkle with nutmeg.
Top with remaining grated coconut.
Bake in preheated 350 oven for about 35 minutes or until filling is just set.
Serve warm or cold.
| % Daily Value* | |
| Total Fat 29.0g | 44% |
| Saturated Fat 16.0g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 376mg | 16% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 27.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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As I am greek, I have found cutting all the way threw the first time is much easier than breaking the philo later
