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DESSERTS- PIES & CRUSTS:
Coconut Cream Pie
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Coconut
Cream Pie |
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Coconut lovers
apply here...
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1
Tbs |
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gelatin |
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¼
cup |
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cold
water |
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3
large |
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eggs, separated |
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½
cup |
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granulated sugar |
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¼
tsp |
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salt |
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1
tsp |
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vanilla extract |
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1
cup |
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milk, scalded |
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2
cups |
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heavy whipping cream, whipped |
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1
10" |
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baked pie crust |
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¾
cup |
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shredded coconut |
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1 |
In a small
bowl, sprinkle gelatin in cold water. |
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2 |
Combine egg
yolks, sugar, salt and vanilla. Add to hot milk.
Cook in a double boiler until mixture coats the
spoon. Add gelatin to hot mixture; stir until
dissolved. |
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3 |
Pour into a
large bowl and chill until syrupy. |
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4 |
Beat egg
whites until stiff. Fold egg whites and 1 cup of
the whipped cream into the chilled mixture. Pour
into crust-lined pan and chill. |
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5 |
Top pie with
the remainder of the whipped cream (sweeten it
if you'd like), and coconut. |
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Cooking Tips |
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*Additional coconut
may be added to the cream's filling, if desired.
*You can also toast the coconut if you wish. |
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