Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3002.33 Kcal (12570 kJ) | ||
| Calories from fat | 1607.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 178.61g | 275% | |
|---|---|---|---|
| Cholesterol | 595.98mg | 199% | |
| Sodium | 1957.38mg | 82% | |
| Potassium | 1554.07mg | 33% | |
| Total Carbs | 316.36g | 105% | |
| Sugars | 88.75g | 355% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 47.72g | 95% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 5.9mg | 33% | |
| Calcium | 857.2mg | 86% | |
| Amount Per 100 g | |||
| Calories | 240.73 Kcal (1008 kJ) | ||
| Calories from fat | 128.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 275% | |
|---|---|---|---|
| Cholesterol | 47.79mg | 199% | |
| Sodium | 156.94mg | 82% | |
| Potassium | 124.6mg | 33% | |
| Total Carbs | 25.37g | 105% | |
| Sugars | 7.12g | 355% | |
| Dietary Fiber | 0.62g | 31% | |
| Protein | 3.83g | 95% | |
| Vitamin C | 0.6mg | 12% | |
| Iron | 0.5mg | 33% | |
| Calcium | 68.7mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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