Coconut Cream Pie II

A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 500 Calories

Ingredients

• 3 egg yolks
• ½ teaspoon almond extract
• ⅓ cup butter, melted
• 3 egg whites
• ⅔ cup white sugar
• 1 cup hot milk
• 1 (.25 ounce) package unflavored gelatin
• 1 cup heavy cream, whipped
• 1 ½ cups vanilla wafer crumbs
• ⅓ cup cold milk
• 1 ½ cups fresh shredded coconut
• 1 tablespoon fresh shredded coconut

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool.

Step 3

Dissolve gelatin in cold milk and set aside to soften.

Step 4

Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill.

Step 5

Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 6 hours or overnight before serving.