Fresh Coconut Cream Pie Recipe

Fresh Coconut Cream Pie picture


Main Ingredient


 Unflavored gelatin1 Tablespoon (1 envelope)
 Milk1 3⁄4 Cup (28 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Cornstarch2 Tablespoon
 Salt1⁄2 Teaspoon
 Eggs2 , separated
 Butter/Margarine2 Tablespoon
 Vanilla1⁄2 Teaspoon
 Almond extract1⁄8 Teaspoon
 Grated fresh coconut1 Cup (16 tbs)
 9 inch baked pastry shell1
 Whipping cream1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2443 Calories from Fat 1259

% Daily Value*

Total Fat 144 g221.2%

Saturated Fat 86.9 g434.4%

Trans Fat 0 g

Cholesterol 692.7 mg

Sodium 1866.7 mg77.8%

Total Carbohydrates 235 g78.2%

Dietary Fiber 7.5 g29.9%

Sugars 152.8 g

Protein 45 g90.9%

Vitamin A 32.8% Vitamin C 4.4%

Calcium 102.4% Iron 23.5%

*Based on a 2000 Calorie diet


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.