Spicy Coconut Chiffon Pie Recipe
Spicy Coconut Chiffon Pie has a Superb taste. The coconut and whipped cream gives the Spicy Coconut Chiffon Pie Incredible taste.
Ingredients
1 vegetable shortening pastry shell
1 cup flaked coconut
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon mace
1 envelope unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups milk
4 egg yolks, beaten
1 teaspoon vanilla
1/4 teaspoon cream of tartar
4 egg whites
1/2 cup whipped cream
Directions
Bake and cool pastry shell.
Combine coconut, cinnamon, ginger, and mace; spread in shallow pan.
Toast at 350° for 8 minutes or until coconut is brown; stir occasionally.
In medium saucepan, combine gelatin, sugar, and salt.
Slowly stir in milk.
Add egg yolks.
Cook over low heat; stir constantly until mixture thickens; add vanilla.
Cool thoroughly.
In large mixer bowl, add cream of tartar to egg whites; beat until stiff but not dry.
Whip cream.
Fold egg whites and whipped cream into cooled egg yolk mixture.
Chill until partially set.
Pile half the chiffon mixture in pastry shell.
Sprinkle half the coconut mixture over filling.
Repeat layers; chill.
Garnish with additional whipped cream.
Combine coconut, cinnamon, ginger, and mace; spread in shallow pan.
Toast at 350° for 8 minutes or until coconut is brown; stir occasionally.
In medium saucepan, combine gelatin, sugar, and salt.
Slowly stir in milk.
Add egg yolks.
Cook over low heat; stir constantly until mixture thickens; add vanilla.
Cool thoroughly.
In large mixer bowl, add cream of tartar to egg whites; beat until stiff but not dry.
Whip cream.
Fold egg whites and whipped cream into cooled egg yolk mixture.
Chill until partially set.
Pile half the chiffon mixture in pastry shell.
Sprinkle half the coconut mixture over filling.
Repeat layers; chill.
Garnish with additional whipped cream.
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