Hawaiian Coconut Icebox Pie
|Milk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Vanilla extract||1 Teaspoon|
|Coconut extract||1 Teaspoon|
|Plain gelatin||1 Teaspoon|
|Canned shredded coconut||3 1⁄2 Ounce (1 Can)|
|Baked 9 inch pastry shell||1|
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.
Micrwave at MEDIUM 30 seconds.
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.
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.