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Coconut Cream and Blackberry Pie

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Coconut Cream and Blackberry Pie
  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 12
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Blackberries add fresh, bright flavor to the rich and decadent coconut cream. Top with whipped cream for impressive presentation.
Updated Jun 18, 2013

Ingredients

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
  • 2
    Meanwhile, in heavy 2-quart saucepan, mix sugar and cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, coconut and vanilla. Press plastic wrap on surface of custard to prevent tough layer from forming on top; refrigerate 30 minutes.
  • 3
    Spoon custard in baked pie crust. Top with blackberries and whipped cream. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Tips from the Pillsbury Kitchens

  • tip 1
    Swap the blackberries for your favorite berry, such as fresh blueberries or raspberries.
  • tip 2
    Eat leftovers within 2 days.

Nutrition Information

270 Calories, 16g Total Fat, 3g Protein, 28g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
150mg
6%
Potassium
140mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
13g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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