Coconut Chiffon Pie
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
2 9-inch pies
ingredients
- 1 (7 g) envelope unflavored gelatin
- 1⁄4 cup cold water
- 2 eggs, separated
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt
- 1 3⁄4 cups milk or 1 3/4 cups light cream
- 1⁄4 cup molasses
- 1⁄2 cup moist coconut or 1/2 cup shredded coconut
- 1 teaspoon vanilla or 1 teaspoon coconut extract
- two 9-inch cold, baked pie crust
directions
- 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.
- Serve with whipped cream.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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