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Fresh Coconut Cream Pie

the.instructor's picture
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Milk 1 3⁄4 Cup (28 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Eggs 2 , separated
  Butter/Margarine 2 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Almond extract 1⁄8 Teaspoon
  Grated fresh coconut 1 Cup (16 tbs)
  9 inch baked pastry shell 1
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon

Soften gelatin in 1/4 cup of the milk.
Blend sugar, cornstarch, and salt in a medium-sized pan; gradually stir in remaining milk.
Cook over low heat, stirring constantly, until mixture thickens and boils.
Remove from heat, beat egg yolks slightly, and stir a small amount of the hot liquid into the egg yolks.
Add the egg yolk mixture to the remaining hot milk mixture, return to heat, and continue cooking, stirring constantly, for 2 minutes.
Remove from heat and blend in the softened gelatin, butter, and flavorings; cool until lukewarm.
Beat egg whites until stiff but not dry; fold egg whites with 3/4 cup of the coconut into the cooled custard.
Pour into the pastry shell, and chill.

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