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Hawaiian Coconut Icebox Pie

Ingredients
  Milk 2 Cup (32 tbs)
  Cornstarch 3 Tablespoon
  Sugar 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Eggs 3 , separated
  Vanilla extract 1 Teaspoon
  Coconut extract 1 Teaspoon
  Plain gelatin 1 Teaspoon
  Sugar 6 Tablespoon
  Salt 1 Dash
  Canned shredded coconut 3 1⁄2 Ounce (1 Can)
  Baked 9 inch pastry shell 1
Directions

Microwave milk in a 4-cup glass measure at HIGH 3 to 4 minutes.
Combine cornstarch and sugar.
Stir into scalded milk.
Micro wave mixture at MEDIUM 3 minutes.
Stir.
Add butter.
Micrwave at MEDIUM 30 seconds.
Stir.
Beat egg yolks.
Slowly add egg yolks to hot mixture.
Microwave at MEDIUM 2 to 3 minutes.
Add vanilla and coconut extracts.
Pour plain gelatin in a small amount of water to dissolve.
Add to warm custard mixture.
Cool slightly.
Beat egg whites until soft peaks form.
Gradually beat in sugar and salt until egg whites form stiff peaks.
Fold egg whites and coconut into cooled custard mixture.
Pour filling into baked pastry shell.
Chill until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut

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