Amaretto Coconut Cream Pie

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READY IN: 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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