Coconut Cream Pie
|Coconut||1⁄2 Cup (8 tbs)|
|Cointreau||1⁄8 Cup (2 tbs)|
|Heavy cream||2 1⁄2 Cup (40 tbs)|
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar substitute||6 Gram (6 packets)|
|Egg whites||4 (at room temperature)|
|Baked pie shell||1|
1 Spray a pie plate with oil substitute.
2 In a flameproof bowl, placethe coconut.
3 In a shallow pan, heat Cointreau and ignite.
4 Quickly pour over the coconut.
5 In a skillet, heat butter.
6 Add in the coconut and lightly toast it.
7 Remove 2 tablespoons toasted coconut and set aside.
8 Add in 1 cup heavy cream to the skillet and simmer for about 4 minutes.
9 In a bowl, sprinkle gelatin over cold water, stirring well to dissolve.
10 Add to the cream mixture.
11 Simmer and stir until it begins to thicken.
12 Remove from the heat and add in 3 packets sugar substitute.
13 Allow to cool.
14 In another bowl, beat egg whites until stiff with 1 packet of sugar substitute.
15 Gradually fold the egg whites into cool cream mixture.
16 Pour the mixture into pie plate sprayed with oil substitute, or into prepared and baked Pie Shell.
17 Refrigerate until firm.
18 In a mixing bowl, beat 1 1/2 cups heavy cream with vanilla and 2 packets sugar substitute.
19 Pile on top of the firm cream mixture.
20 Refrigerate again for at least 2 hours before serving.
21 Sprinkle with reserved coconut and serve.