Wednesday, August 17, 2005

Coconut Chiffon Pie

1 envelope Knox Gelatine
1/4 cup cold water
3 egg yolks, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups scalded milk
3/4 cup chopped shredded coconut
1 teaspoon vanilla extract
1/4 cup sugar
3 egg whites, stiffly beaten
1 9-inch baked pastry shell
Whipped Cream
Toasted Coconut

Soften gelatine in cold water. To beaten egg yolks add 1/4 cup sugar and the salt. Slowly stir in the scalded milk. Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat. Add gelatine and stir until dissolved. Chill until mixture is slightly thicker than consistency of unbeaten egg whites. Add the coconut and the vanilla extract. Beat 1/4 cup sugar into the beaten egg whites. Fold into gelatine-coconut mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and toasted coconut. YIELD: 1-9-inch pie.

2 Comments:

Blogger Terri said...

I have been craving coconut something awful lately...coconut ice cream, coconut cookies, putting flaked coconut on plain ice cream....so I am definitely going to try this one day this week. I hope it is coconutty!!!

9:07 AM  
Blogger Kirkkitsch said...

Terri-
Me no likee the coconut, with the rare exception of the Hostess Snowball or the occasional piece of cake with coconut frosting or in sno cone form. I like the flavor, but you know me...texture.

Even though I'm not a big fan of coconut, this seemed like an easy, tasty recipe. My parents go gaga over coconut anything, too! I didn't even know they made coconut cookies!

12:37 PM  

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