homemade coconut cream pie nutritionjustin fischer novi city council

Beat for 2 minutes … Rating: 5/5(2) Total Time: 4 hrs 30 mins. 2. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Place the grated coconut in a heavy saucepan and cover with the coconut water-cream mixture. Mix in 1 cup flaked coconut by hand. Smartlabel Info. Cook and stir over medium heat until bubbly. Add in butter, and pulse until the mixture resembles coarse meal. A Hearty Helping of Homemade Chicken Pot Pie! I pretty much like any pie and a chilled Coconut Cream Pie will never get turned down by me! Gradually stir in milk and evaporated milk. In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended. NUTRITION INFORMATION. Let cool. This way, the green chillies will stay fresh for upto 2 months. Coconut Cream Pie with Meringue - The ULTIMATE Coconut ... Pie Filling. Toast the shredded coconut on a sheet pan in the oven for about 5 minutes, stirring often until the majority has turned golden brown. Prepare the crust: Preheat the oven to 375°F. Return to oven and cook for another 5 minutes. Coconut Cream Pie- Vegan AND Keto! - The Big Man's World STEP TWO: Place the unbaked pie crust into the prepared pie plate. Onto sheet of parchment paper, unroll 1 pie crust. For full details on how to make coconut cream pie, see the recipe card down below! Low Carb Coconut Cream Pie - KetoConnect Coconut Cream Pie Iced Latte Recipe - Monin Light & Easy Low Calorie No Bake Coconut Cream Mounds Bar Pie Transfer mixture to pan and pat down using your hands or a rubber spoon (spray a squirt of cooking spray into your hands if mixture is too sticky for you to handle). Coconut Cream Pie Recipe - Details, Calories, Nutrition ... Pour hot filling into pie shell. Place the instant pudding mix in a large glass jar or plastic air-tight container. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. WW Recipe of the Day: Light & Easy No Bake Coconut Cream Mounds Bar Pie This light and easy take on coconut cream pie has quickly become a family favorite. Roll out to a thin crust the size of your pie pan. Continue preparing Coconut Cream Pie Filling: For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Homemade Larabars . Add milk, mix well and bring to a boil over medium heat. Begin by either making your pie crust or use a store bought refrigerated crust. You could even use a paper doily to create a beautiful decorative pattern on top! Instructions. In a blender, combine milk, cream of coconut, shredded coconut, sugar, eggs, vanilla, and coconut. Sprinkle with coconut. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Healthy Coconut Cream Pie: Recipe Makeover | Cooking Light Top with toasted coconut and chill for 2 hours. Bring just to a boil,stirring. Stir together sugar, salt, cornstarch and flour. Add the 2 packages vanilla pudding mix, remaining 1 1/2 cups milk and the remaining 1 tsp of coconut extract. Delicious homemade Coconut Cream Pie. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. We obviously don't want to eat raw pie dough, so we need a . Using 2- to 3-inch round cutter, cut pie crust into 10 rounds. Remove from heat. MAKING THE MERINGUE TOPPING. STEP ONE: Preheat the oven to 375°F. See ingredients, nutrition, and other product information here. Smooth the top. Blind Bake Pie Crust + Toast Coconut. package piecrusts, refrigerated ½ cup sugar ¼ cup cornstarch 2 cups half-and-half 4 egg yolks 3 tablespoons butter 1 cup sweetened flaked coconut 2 ½ teaspoons vanilla extract, divided 2 cups whipping cream ⅓ cup sugar Garnish: toasted coconut Directions Instructions Checklist Step 1 Spread meringue over hot filling. Toast the sweetened flaked coconut on a baking sheet in the oven until golden brown. It has a sweet, but not too sweet coconut cream center, a fluffy meringue, and a thick, buttery crust (optional). Steps to Make It. 114 calories, 1 grams fat, 22 grams carbohydrates, 4 grams protein per serving. Flavor from real coconut flakes and vanilla bean. Once soft peaks have formed in the cream add the sugar and continuing whisking until stiff peaks. Preheat the oven to 400 degrees. Set aside. Young Coconut (1 Coconut W/ 1 Cup Coconut Water) (1 serving) Calories: 186, Fat: 4g, Carbs: 36g, Protein: 4g. of the coconut oil (take from the measured 1¾ cups) and arrowroot powder. Line the inside with a piece of foil, then fill the foil to at least an inch . Add the sour cream, vegetable oil and coconut extract and mix until combined. Create this delicious Coconut Cream Pie Iced Latte recipe in minutes using Monin Gourmet Syrup. This is required to soften the dough a bit, so that you can roll it out. Combine the cold cream and powdered sugar in the mixing bowl. For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Serving Size 1 slice, 1/8 of pie Calories Per Serving 440 Total Fat 22g Calories From Fat 190g Saturated Fat 11g Trans Fat 2.5g Cholesterol 110mg Sodium 190mg Carbohydrates 56g Dietary Fiber 1g Sugar 41g Protein 6g Percent Daily Value*: Vitamin A 10%, Calcium 15%, Vitamin C 6%, Iron 6%. Directions: Place gelatin in a bowl with the water,let stand until dissolved. Cover with plastic wrap and chill. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Repeat with remaining pie crust. Grind coconut: Pulse 3/4 cup coconut in a food processor for grind. How to store Coconut Cream Pie. Whisk in the melted butter, vanilla and coconut. Stir small amount of hot mixture into egg yolks. I tried out several different Coconut Cream Pie recipes, but this is the best in my opinion. DIRECTIONS. WW Recipe of the Day: Light & Easy No Bake Coconut Cream Mounds Bar Pie This light and easy take on coconut cream pie has quickly become a family favorite. MAKING THE COCONUT CREAM. Refrigerate until ready to use. Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl. In a clean mixing bowl, whisk the egg whites. Coconut cream pie Prepared from mix, no-bake type Find on Amazon Percent calories from. This AMAZING Pie is a crowd favorite. Cook and stir over medium heat until thickened and bubbly. In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers. Blind bake the pie crust.Set aside to cool. Whip until stiff peaks form. Pour the cream into the pie crust. Sugar of choice- This coconut cream pie has been tested several times to make sure it fits various diet options.White sugar, coconut palm sugar, and erythritol, a keto . Pour custard into the cooled pie shell. Lighter by a long-shot than your typical coconut cream pie, it has less than 200 calories a slice and a ton less fat and sugar. The crust should come together as a dough. Step 2 Step Two: Stir eggs, sugar, lemon juice, butter, coconut, and salt in a bowl. Perfectly creamy coconut custard filling inside our famous extra-flaky, made-from-scratch pastry crust, finished with whipped topping and shredded coconut. Allow it to cool for 10 minutes, then cover the pie and refrigerate. Just place the green chillies on a plate and cover the whole plate with aluminium foil. Distribute the water over the mixture and pulse until the water is well-distributed and the mixture holds together like dry clay. Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan. Sprinkle with remaining coconut. Add the egg and combine using a spatula. ; Combine all the coconut pudding ingredients in a saucepan and cook over low heat while stirring constantly until mixture thickens and coats a spoon (See image above for reference).). Bake pie shell according to package or recipe directions. Lightly flour your work surface. In the bowl of a food processor, combine flour, sugar, and salt. How to make Coconut Cream Pie. 1 pre-baked 9-inch pie crust 1 cup sweetened, shredded coconut, toasted, divided 1 can coconut milk 1 cup milk 1/2 cup heavy cream 1/2 cup + 3 Tbsp granulated sugar, divided 1/4 tsp salt 1/3 cup cornstarch 4 large egg yolks 3 oz cream cheese, diced 1 Tbsp butter 1/2 tsp vanilla extract 1/4 - 1/2 tsp coconut extract, to taste For Topping Fresh whipped cream . Add a splash of Monin to coffee, cocktails, teas, lemonades and more. Gently work into a ball. Find calories, carbs, and nutritional contents for Homemade - Keto Coconut Cream Pie and over 2,000,000 other foods at MyFitnessPal FYI for 8 servings there's 401 calories and 17 grams of fat. Blend for about 3 minutes. Add the gelatin, xanthan gum, sour cream and cream cheese. Steph2003's Chicken Pot Pie. Pour the reserved coconut water into a measuring cup, and then add enough cream or milk to make 1 quart of liquid. Coconut cream pie larabars involve blended cashews, almonds, dates, and coconut to create a homemade Larabar. Remove from heat and stir in 1 cup of toasted . Remove the foil and bake without it for 5 minutes, or until the pie crust is lightly golden . Lightly flour your work surface. Transfer the contents to a bowl over a larger bowl filled with ice. Add ⅓ of the dry ingredients to batter and beat just until combined, then add ½ of the coconut milk and mix until just combined. Just cut it into 6 hearty pieces for your meal, or lower the fat/calories by cutting it into 8! Two parts low-fat milk; one part half-and-half. Reserve 1/2 cup of baked coconut for topping. It is a must make! In a food processor blend nuts and coconuts until a medium fine texture. For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Fold in the 1 cup of shredded coconut by hand. Meanwhile, whisk the egg yolks in a separate bowl. Cook and stir over medium heat until thickened and bubbly. Heavy whipped cream topping. Prepare the pie crust in the 9-inch pie plate or use a store made pie crust. Set in refrigerator (covered) to chill. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Instructions. Remove from heat, stirring occasionally until cooled. . Step Three: Bake for 45 minutes. Immediately return egg yolk mixture to the pan, and cook for 2 minutes stirring constantly. In a medium saucepan, whisk the sugar, cornstarch, and salt. Cook and stir for 2 minutes more. Bake until golden brown, 12-15 minutes. Lightly toast coconut and set it aside. Beat whipping cream at high speed with an electric mixer until foamy. Pour cooled coconut cream in to the pre-baked pie shell. In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. To keep crust from collapsing or having air pockets while baking without filling, prick the bottom and sides of the crust with a fork all over. Spread the meringue over the filling. The Spruce / Eric Kleinberg. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble. Perfect for those following a raw and whole30 diet, these are a satisfying snack between meals or a sweet tooth fix. I serve this with rice as a side, but that's not in the nutritional info. …. Cover tightly and shake for 1-2 minutes until well combined. Some pie recipes call for fully baked crust and some recipes need a partially baked crust. 266 calories per serving 11.5 grams total fat 5.7 grams saturated fat Two parts low-fat milk; one part half-and-half Flavor from real coconut flakes and vanilla bean Light, fluffy Italian meringue topping View Recipe: Coconut Cream Pie Transfer to 350F (175C) oven and bake for 10-15 minutes. Pour the filling into the cooled shell and spread evenly. This recipe is low in fat. Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup sugar 1/4 cup cornstarch 2 cups half-and-half 4 egg yolks 3 tablespoons butter 1 cup flaked coconut 2 1/2 teaspoons vanilla 2 cups whipping cream 1/3 cup sugar Toasted coconut, if desired Make With Pillsbury Pie Crust Steps 1. Chill pie in the fridge for 4 hours or until set (preferably overnight). 1 box gluten-free graham crackers 5 tablespoons organic butter, melted Filling: 2 cups organic fat-free milk, such as Horizon 2 tablespoons whole wheat flour 2 tablespoons sugar substitute, such as. 1 tsp pure coconut extract 2 Tbsp butter 1 cup finely shredded sweetened coconut* Topping: 1/2 cup toasted sweetened coconut 1 1/2 cups whipping cream 3 Tbsp powdered sugar 1 tsp pure vanilla extract Instructions Bake the pie shell. Show full nutrition information. Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form. Continue to cook for another 2 minutes, stirring frequently. Add the coconut milk and whole milk. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Return to saucepan. Whisk well and let sit. STEP THREE: Line the inside of the pie crust with a piece of foil and spray with nonstick spray. Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. Coconut cream pie is the stuff that dreams are made of: Crispy, flaky pie crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. Cover with plastic wrap, placing plastic wrap directly on filling in pan. Steps. Pour into the pie shell. Light, fluffy Italian meringue topping. Other User Submitted Calorie Info Matching: Homemade Coconut Pie. Coconut Cream Pie Recipes From Scratch. Stir in the 1/2 teaspoon of vanilla, butter and flaked coconut (3/4 cup). Ingredients Ingredient Checklist ½ (14.1-oz.) Beat egg yolks with a fork. ; Cook pie filling: Bring mixture nearly to a boil over medium heat, stirring occasionally. View Recipe: Coconut Cream Pie. 1. Bring to a boil over low heat, stirring constantly. 11.5 grams total fat. Bake at 400° for about 10-12 minutes. Pie crust- I used a homemade no bake pie crust, but you can use a baked one or even a store bought one.Provided it fits into an 8-inch pan, you'll be sorted! This easy Coconut Cream Pie Recipe is a mouth-watering dessert made from scratch. Blend at low speed to blend then beat on high speed for 2 minutes. Beat on high speed until the cream thickens and holds stiff peaks. Whisk the egg yolks in a small bowl, set aside. Allow to cool completely. It's just like Grandma's recipe and easy as pie! Fully Blind Bake Pie Crust. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. 3 cups half-and-half 2 eggs, beaten ¾ cup white sugar ½ cup all-purpose flour ¼ teaspoon salt 1 teaspoon vanilla extract 1 (9 inch) pie shell, baked 1 cup frozen whipped topping, thawed Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle your work area with a bit of flour. While the crust is baking place about ¼ cup of flaked coconut on a baking sheet and let it toast for about 4-5 minutes. Add chopped dates and water and process for ~1 minute or until a balls starts to form. Add the cream of tarter and gradually add the granulated sugar. ; Make cream pie filling: In a saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt. This is required to soften the dough a bit, so that you can roll it out. Let it cool. Cook and stir 2 minutes. In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Gradually stir in milk and evaporated milk. Line cookie sheet with cooking parchment paper. Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long. Once the pie is cool, prepare the whipped cream. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling.Coconut cream pie, like French silk pie for example, is a no-bake pie- the filling does not go in the oven. Blind bake a deep pie crust. Remove from heat. Carbs 40% Fat 56% Quick stats 259.4 Calories 26.8g Carbs (26.3g net carbs) 16.5g Fat 2.6g Protein Estimated $0.29 Try our Automatic Meal Planner Create a meal plan in 2 clicks for free! Step-by-Step Directions In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside In a medium saucepan combine the milk, coconut milk, vanilla bean split in half and the remaining ¼ cup granulated sugar and bring to a simmer. Pour . How to Make Coconut Cream Pie from Scratch. Gather the ingredients. For meringue, beat egg whites in a bowl until soft peaks form. Bake until golden brown, stirring frequently, about 5 to 7 minutes. 9 hours ago Easy Keto Coconut Cream Pie Low Carb Sugar Free Recipe. Add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together. Stir in butter, coconut extract, and vanilla. Coconut Syrup, French Vanilla Syrup Brown Coffee, Confectionary Brown No Iced Glass No Latte or Cappuccino 16 Shaker or mixing glass toasted coconut, whipped cream All, Spring . Preheat oven to 350 degrees. add 1/2 cup evaporated milk mix well. 1 ½ cups flaked sweetened coconut 1 vanilla bean, split lengthwise ⅔ cup sugar ⅓ cup cornstarch ¼ teaspoon salt 4 large egg yolks 2 tablespoons butter 3 large egg whites, at room temperature ½ teaspoon cream of tartar ½ cup sugar ¼ cup water ¼ cup flaked sweetened coconut, toasted Directions Instructions Checklist Step 1 Preheat oven to 425°. Beat egg yolks with a fork. Place waxed paper directly on filling; refrigerate 1 hour. OUR WAY. ½ cup all-purpose flour ¼ teaspoon salt 3 cups milk 4 egg yolks 3 tablespoons butter 1 ½ teaspoons vanilla extract 1 cup flaked coconut 1 (9 inch) pie shell, baked Add all ingredients to shopping list Directions Instructions Checklist Step 1 In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Reserve 1/2 cup of baked coconut for topping. In a large liquid measuring cup, pour in coconut milk. Boil one minute more, then add butter, vanilla and coconut. If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. HOW TO MAKE THIS COCONUT CREAM PIE RECIPE. How to Make Coconut Cream Pie. Simply thaw and enjoy! Prepare the crust: Preheat the oven to 375°F. The pudding will set more while it c However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. Nutrition Info (per slice): 377 calories, 16.6 grams total fat, 7.6 grams saturated fat, 280 milligrams sodium, 139 milligrams potassium, 53.4 grams total carbohydrates, 1.4 grams fiber, 40 grams sugar, 6 grams protein Lighter by a long-shot than your typical coconut cream pie, it has less than 200 calories a slice and a ton less fat and sugar. In a medium saucepan, whisk together half & half, egg substitute, sugar, flour and salt. Blind bake the pie crust in a 9-inch pie dish. Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Once this is done, bring it out and store the frozen chillies in an air-tight container. How to Make Coconut Pie. Then add desired amount of organic powdered sugar. Place the pie on a cookie sheet. Remove from the heat and whisk in the gelatin. Pour pie filling into baked and cooled pie crust. Make Milk Mixture. A recipe for Low-Fat Coconut Cream Pie made with coconut cream pudding mix, skim milk, graham cracker pie. If using an unbaked pie shell, bake according to package directions using raw beans or pie weights in the bottom during baking. 1. Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes. In saucepan, heat milk and coconut over medium heat until steaming. Meanwhile, whip up the cream in a stand mixer. Coconut Cream Pie Nutrition Facts Serving Size 1 piece (1/8 of 9" dia) Amount Per Serving Calories 429 % Daily Values* Total Fat 23.9g 31% Saturated Fat 10.045g 50% Trans Fat - Polyunsaturated Fat 2.223g Monounsaturated Fat 10.454g Cholesterol 0mg 0% Sodium 367mg 16% Total Carbohydrate 53.57g 19% Dietary Fiber 1.9g 7% Sugars 52.23g Protein 3.02g Toast the shredded coconut on a sheet pan in the oven for about 5 minutes, stirring often until the majority has turned golden brown. Reduce oven temperature to 325F/165C. Calories per serving of Coconut Cream Pie 89 calories of Coconut, toasted, (0.53 oz) 60 calories of Vanilla Extract, (0.10 cup) 38 calories of Granulated Sugar, (0.05 cup) 20 calories of Milk, 1%, (0.20 cup) Cream pies are a classic dessert, and among the most classic of cream pies is Coconut Cream Pie. Begin whisking at medium speed and add the cream of tartar. Combine the coconut milk and cream of coconut in a saucepan. When it is like coarse crumbs, add in the cold water and vinegar. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat. 266 calories per serving. 2 hours ago In the blender, mix the egg yolks and the coconut milk, vanilla extract, and the sweetener. I look for any excuse to make my favorite pie recipes. The Spruce / Eric Kleinberg. Put the plate inside a freezer and allow it to freeze for 6-7 hours. Using either homemade, mix, or frozen, pre-bake a 9 or 9-1/2 inch pie shell. Turn into bowl; stir in extracts and half of coconut. Lemon Sour Cream Pi e and Triple Berry Pie will always be my favorite but my husband loves this Chocolate Mousse Cheesecake Pie.. Pour into your baked pie shell,. To make each cookie, top half of rounds with about 2 teaspoons coconut curd. How to Make Coconut Cream Pie. 5.7 grams saturated fat. If using your own homemade pie crust, remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. Remove from the heat; stir in vanilla and 1 cup coconut. Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture. Add to the prepared flaky pie crust. Place the crust in a 9-inch glass pie plate, crimp the edges, place foil over the crust, and place dry beans or pie weights on the foil in the center and blind bake the crust for 20 minutes.. Cook for 5 minutes, remove from oven and use a spatula to stir well. Continue preparing Coconut Cream Pie Filling: For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Whisk the corn starch, sugar, salt together in a medium saucepan. Step One: Preheat your oven to 325 degrees F. If you're using a frozen pie crust, be sure to follow those directions first! Optional Garnish - Sprinkle the top of your pie with desiccated coconut, pumpkin spice or icing sugar / powdered sugar. Spoon into the pie shell of your choice. Heat oven to 400°F. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Generously spray a 9-inch pie plate with nonstick spray. Cook and stir for 2 minutes more. In a sauce pan beat egg yolks. Preheat oven to 350 degrees F (175 degrees C). Add the cream of coconut and milk. Add the melted butter and combine. Spread evenly over hot filling, sealing edges to crust. Spread coconut out on a large baking sheet. Be cool - Zen orange I never skip arm day - Buff broccoli Lower the speed to medium-low and mix in the eggs, one at a time until just combined. For the Pie Shell and Toasted Coconut. Bake at 350° for 12-15 minutes or . Cool slightly, then pour into baked pie crust. If using an unbaked pie shell, bake according to package directions using raw beans or pie weights in the bottom during baking. How to make a dairy free coconut cream pie The Ingredients. Coconut Cream Pie Recipe: Rich, creamy, and coconut-y, this coconut cream pie is the ultimate in cream pies. Refrigerate until ready to use. How To Make Coconut Cream Pie. Honestly, you can't go wrong with any of them! Cream Topping - Use a vegan dairy free whipped cream, dairy free whipped coconut cream, coconut ice cream, or top with homemade whipped cream. Remove from heat. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. How To Make Coconut Cream Pie. ASSEMBLE: Fold in 1 1/2 cups (3.5 oz, 98 gr) of the toasted coconut into the pastry cream and pour the mixture into the pie crust. Stirring constantly cook over medium heat until thick and creamy. PHA, nevk, BIUS, uCxRt, HLth, gCF, CPoRA, tcpov, NniyJ, gYtkZh, Jao, eMyGKN, jxaaq, SMfvH,
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