Recipe by econo1943
"This pie is made especially heavenly by the addition of brandy and apricot glaze."
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prepared 8 inch pastry shell, baked and cooled
For the Custard:
1 (.25 ounce) package
For the Swiss Meringue:
cream of tartar
heavy whipping cream
apricot jam, melted
1 3/4 cups
I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract,a drop or two of yellow food coloring, then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it, my aunt asked for the recipe so she can make it for my uncle, who is diabetic. If you know how to make a custard, this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!!
Excellent, very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling, followed by the egg whites and whipped cream. Sprinkled the remaing coconut (toasted) on top of the pie before serving. Will definitely make again!
This tasted too eggy for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Coconut Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 298
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It's creamy, it's coconutty, it's perfect. Enjoy.
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