Serves: 8
Total Calories: 143
1. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan trim and flute edge.
2. Beat eggs and salt in large bowl until thick and lemon-colored, about 5 minutes. Mix in milk and remaining ingredients. Pour mixture into pastry shell.
3. Bake pie in preheated 425°F oven 15 minutes. Reduce temperature to 350°F and bake until sharp knife inserted halfway between center and edge of pie comes out clean, 20 to 25 minutes. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
EXCHANGES
1 1/2 Carbohydrate
2 Fat
PYRAMID SERVINGS
1 Starch
1/2 Sweet
2 Fat
NUTRITION FACTS
Calories 221
Calories from Fat 92
Fat 10 g
Saturated Fat 4 g
Cholesterol 107 mg
Sodium 289 mg
Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 9 g
Protein 8 g
This Coconut Custard Pie recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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