Best 2 Coconut Chiffon Pie Recipes
Coconut chiffon pie is a classic dessert that is perfect for any occasion. It has a flaky crust, a creamy coconut filling, and a fluffy meringue topping. This article will provide you with a comprehensive guide to making the perfect coconut chiffon pie, from selecting the right ingredients to mastering the techniques. With detailed instructions and helpful tips, you'll be able to create a delicious and impressive pie that will be the highlight of any gathering.
Here are our top 2 tried and tested recipes!
COCONUT CHIFFON PIE
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. -Kristine Fry, Fennimore, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened., Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes., Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired.
Nutrition Facts : Calories 375 calories, Fat 24g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CHIFFON PIE
Make and share this Coconut Chiffon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 2 9-inch pies
Number Of Ingredients 10
Steps:
- 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.
Tips:
- To achieve a light and fluffy filling, separate the egg whites and whip them until stiff peaks form before folding them into the batter.
- For a richer flavor, use fresh lemon juice and zest, and pure vanilla extract.
- Chill the pie dough for at least 30 minutes before rolling it out. This makes it easier to handle and prevents it from shrinking in the oven.
- Bake the pie until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Let the pie cool completely before serving. This allows the flavors to meld and the pie to set properly.
Conclusion:
Coconut Chiffon Pie is a classic dessert that's perfect for any occasion. With its creamy, fluffy filling and flaky, buttery crust, it's sure to be a hit. With careful preparation and attention to detail, you can create a delicious and impressive Coconut Chiffon Pie that will delight your taste buds and leave you craving more.
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