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Chocolate Coffee Coconut Pie

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Submitted by meemawpatty

Ingredients

1 ¼ 296
CUPS ML SUGAR
3 45
TABLESPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML INSTANT COFFEE
¼ 1.3
TEASPOON ML SALT
2 473
CUPS ML MILK
1% lowfat
1 237
CUP ML COCONUT MILK
canned, light or regular
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, cut up
3 3
EACH EACH EGG YOLKS
slightly beaten *
1 15
TABLESPOON ML BUTTER
cut up
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML COCONUT *
1 1
EACH EACH PIE SHELL (9 INCH)
baked 9inch

Directions

In saucepan stir together sugar, cornstarch, coffee crystals, and salt.

Stir i n 1% lowfat milk, coconut milk, and chocolate.

Cook and stir until thickened a nd bubbly.

Cook and stir 2 minutes more. (If chocolate flecks remain, whisk gently until smooth.)

Stir about 1 cup of the chocolate mixture into beaten egg yolks.

Return to saucepan.

Cook and stir just until mixture bubbles; cook and stir 2 minutes more.

Remove from heat.

Stir in butter and vanilla; fold in coconut.

Pour hot mix ture into baked pastry shell.

Cool. Cover and refrigerate at least 6 hours or until thoroughly chilled.

Makes 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 698 45% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 433mg 18%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 1%
Calcium 17% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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