Coconut Puddin'Pie
Yield
1 piePrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
softened |
|
| 1 | cup |
powdered sugar
sifted |
|
| 3 | large |
eggs
separated |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
evaporated milk
null |
*
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
coconut
freshly grated |
*
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | x |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
softened |
|
| 237 | ml |
powdered sugar
sifted |
|
| 3 | large |
eggs
separated |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
evaporated milk
null |
*
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
coconut
freshly grated |
*
|
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | x |
pie shell (9 inch)
baked |
|
Directions
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 1½ cups of the coconut.
Pour into baked pie shell and sprinkle with nutmeg.
Top with remaining grated coconut.
Bake in preheated 350℉ (180℃) oven for about 35 minutes or until filling is just set.
Serve warm or cold.
