| |
|
|
|
|
Bake pie crust according to package directions. Cool and set aside.
Dissolve cornstarch in water. In a large saucepan, combine cornstarch solution, condensed milk, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in yoghurt and 1 cup of the coconut. Mix well.
Pour mixture into cooled pie crust. Refrigerate 4 to 6 hours. Garnish with whipped cream and remaining coconut flakes.
Makes 8 servings.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 380 |
| Total Fat - 16g |
| Cholesterol - 95mg |
| Potassium - 121mg |
| Sodium - 210mg |
| Total Carbohydrates - 52g |
| Protein - 7g |
| Fiber - 2g |
| Calcium - 15% |
|
|
Serving size: 1/8 of pie.
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
Coconut Cream Pie
0 Comments