Coconut Cream Pie II The Best Recipes

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Coconut Cream Pie II

"This is one of our very favorite pies."

Ingredients :

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup butter, melted
• 1 (.25 ounce) package unflavored gelatin
• 1/3 cup cold milk
• 3 egg yolks
• 2/3 cup white sugar
• 1 cup hot milk
• 1/2 teaspoon almond extract
• 3 egg whites
• 1 cup heavy cream, whipped
• 1 1/2 cups fresh shredded coconut
• 1 tablespoon fresh shredded coconut

Instructions :

Prep : 30M	Cook : 8M	Ready in : 7H

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool.
• Dissolve gelatin in cold milk and set aside to soften.
• Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill.
• Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 6 hours or overnight before serving.

Notes :

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