Fresh Coconut Cream Pie Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Unflavored gelatin1
 Milk1 3/4 Cup(16 tbs)
 Sugar1/2 Cup(16 tbs)
 Cornstarch2 Tablespoon
 Salt1/2 Teaspoon
 Eggs2 , separated
 Butter/Margarine2 Tablespoon
 Vanilla1/2 Teaspoon
 Almond extract1/8 Teaspoon
 1 cup grated fresh coconut 9-inch baked pastry shell
 Whipping cream1/2 Cup(16 tbs)
 Sugar

Directions

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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