Coconut Chiffon Pie

Submitted by Chef mariajane

"A very delicious pie, and so light!!"

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 2 9-inch pies

ingredients

• 7 g envelope unflavored gelatin
• 59.14 ml cold water
• 2 eggs, separated
• 118.29 ml sugar
• 0.61 ml salt
• 414.03 ml milk or 414.03 ml light cream
• 59.14 ml molasses
• 118.29 ml moist coconut or 118.29 ml shredded coconut
• 4.92 ml vanilla or 4.92 ml coconut extract
• two 9-inch cold, baked pie crust

directions

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. Serve with whipped cream.

Reviews

[Sweet PQ?]

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!