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    You are in: Home / Recipes / Coconut Chiffon Pie Recipe
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    Coconut Chiffon Pie

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef mariajane's Note:

    A very delicious pie, and so light!!

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    Ingredients:

    Yield:

    9-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Soften gelatin in cold water. Cook egg yolks, 1/4 cup sugar, salt and milk or cream over hot water until custard coats the spoon. Stir constantly. After removing from heat add softened gelatin. Stir in molasses. Let the mixture congeal, (about as thick as egg white). Make a meringue of the remaining sugar and egg whites. Fold in the custard mixture along with coconut and extract. Pour in cold, baked pie crust. Sprinkle with coconut. Chill.
    2. 2
      Serve with whipped cream.

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    Ratings & Reviews:

    • on August 28, 2009

      45

      Anything with coconut works for me! My version uses 1.5 cups milk, 3 eggs, 3/4 cup coconut and no molasses. I usually get one 9"pie. Almost forgot...this is good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coconut Chiffon Pie

    Serving Size: 1 (1016 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 614.3
     
    Calories from Fat 175
    28%
    Total Fat 19.5 g
    30%
    Saturated Fat 12.3 g
    61%
    Cholesterol 241.3 mg
    80%
    Sodium 347.1 mg
    14%
    Total Carbohydrate 95.0 g
    31%
    Dietary Fiber 1.8 g
    7%
    Sugars 75.2 g
    300%
    Protein 16.9 g
    33%

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