Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup softened butter (eight ounces or 225 g)
- one-half cup sugar
- two eggs, beaten
- one cup milk
- two cups grated coconut
- one teaspoon vanilla
- a pinch of baking soda
- one-half teaspoon grated nutmeg (optional)
- one 9-inch pie shell
Directions
Preheat oven to 350° F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the butter and sugar, then adding other ingredients. Pour into the baked pie shell.
Cover with the pie crust strips, arranged in a criss-cross pattern, if desired.
Bake in a 350° F oven until filling is done and crust is golden brown -- 30 to 40 minutes. Serve warm, or cooled to room temperature.
Category:Somalian Recipes
Category:Somalian Appetizers