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Prep 30 mins
Cook 0 mins
This goes coconut cream pies one better! I've had this recipe for over 20 years and it always gets a fantastic reaction. An easy, impressive-looking dessert! Don't count calories here, just enjoy! Originally from Humphrey's restaurant in Houston.
- 1⁄4 cup unsalted butter, melted (1/2 stick)
- 1 cup graham cracker crumbs
- 1⁄4 cup sugar
- 1 1⁄4 cups shredded coconut
- 4 eggs
- 1 cup sugar
- 1 quart heavy cream
- 1⁄2 ounce unflavored gelatin (2 T.)
- 1⁄3 cup water
- 1⁄2 cup amaretto liqueur
- 1⁄8 teaspoon almond extract
- 1 cup heavy cream
- 10 -12 strawberries
- 4 tablespoons confectioners' sugar
- Preheat oven to 300 degrees.
- Grease bottom of 10 inch springform pan.
- Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
- Evenly distribute coconut on baking sheet.
- Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
- Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
- Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
- Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
- Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
- Beat whipping cream until soft peaks form.
- Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
- Fold in whipping cream and blend thoroughly.
- Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
- Loosen sides before serving and sprinkle with reserved coconut.
- Whip remaining cream with sugar.
- Garnish each slice with a dollop of whipped cream and a strawberry.
I tagged this to make for the Zaar Chef Alphabet Soup game in the Game Room. If I had read the recipe more carefully before saying I would make it, I would have chosen to make something else. After reading the directions, I felt that if I completely changed the procedure, I might be able to make something tasty. I did not want to stick to this recipe because there is no step for heating the gelatin. I have never heard of gelatin setting up without some heat involved. I also imagined that this was why the previous reviewer had problems. I next felt that if I was going to heat the gelatin, I might as well make a custard and cook the egg, also. If a recipe calls for raw egg, and I feel raw egg is needed, I have no qualms about using it, but I couldn't see the need here. So, I heated the amaretto/gelatin mixture combined with the sugar and some cream, over hot water, then tempered the egg and mixed it in. I cooled this custard (it definitely gelled), and then was going to beat the remaining cream and fold it in, but the gelled custard was quite firm, so I just beat the custard again, and added the cream, while beating. It whipped up into a light sort of pudding. I did use the almond extract, but felt in the end, some coconut extract, if anything, would have been better (perhaps my amaretto was strong, it was not the expensive label.) I only made one quarter of this recipe, and, while it tastes nice, I don't think I'll try it again. Because of all the changes I made, I am not rating the recipe. I am not writing this review to cause distress to the recipe poster, nor do I bear her any ill will. I would appreciate it, however, if she checks her recipe, especially with regard to how to use the gelatin.
I am giving this 4 stars because while the flavor was really good, it never set up like a cream pie. The consistency was more like a pudding or cool whip. I undid the springform pan side after it had been in the fridge for about 6 hours and about a fourth of the filling oozed out of the bottom. So then I put it in the freezer for a while. This was the only way I was able to take the sides of the pan off, but then the crust was so frozen that I couldn't get it out of the pan. We ended up eating this dessert like pudding in a bowl. It tasted great anyway. Maybe it needs more gelatin? Not sure how much more to put in though.