Coconut Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie:
1 envelope gelatin
¼ cup cold water
3 eggs
⅔ cups sugar
¼ cup cornstarch
2 cups milk
1 tsp. vanilla
1½ cups sweet, shredded coconut
1 cup whipping cream
1 9" baked pie crust
Garnish:
½ cup whipping cream
1 tbsp. icing sugar
½ cup sweet, shredded coconut, lightly toasted
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Directions: |
Directions:1. In a medium saucepan, sprinkle gelatin over cold water. Allow to soften 5 min. Heat gently just until dissolved.
2. In a medium size bowl, beat eggs with sugar until combined. Whisk in cornstarch; whisk in milk; whisk in dissolved gelatin.
3. Transfer mixture to a saucepan and cook, stirring constantly, just until mixture comes to a boil and thickens. Remove from heat.
4. Stir in vanilla and 1½ cups (not toasted) coconut. Cool to room temperature.
5. Whip cream until light. Fold into cooled custard. Mound into the fully baked pie crust. Refrigerate.
6. Whip remaining cream with icing sugar. Pipe or spoon around the edges of the pie. Sprinkle the top with toasted coconut. Refrigerate t least 4 hours before serving. |
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Personal
Notes: |
Personal
Notes: This is Kathryn's favourite pie. We've had this at the cottage.
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