TOASTED COCONUT CREAM PIE
This pie is made especially heavenly by the addition of brandy and apricot glaze.
Provided by econo1943
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
- Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
- Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
- Fold the meringue into the custard mixture. Allow it to cool to room temperature.
- Brush the bottom and sides of the baked pastry shell with melted apricot jam.
- Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 33.1 g, Cholesterol 184.8 mg, Fat 33.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 19.5 g, Sodium 226.7 mg, Sugar 21.5 g
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SPEED DEMON
[email protected]This is the best coconut cream pie I've ever had!
Iyorokejah Ekong
[email protected]I'm so glad I found this recipe.
Raja Pramanik
[email protected]This pie is a must-try for any coconut lover.
Dance ejay beats
[email protected]I can't wait to make this pie again!
Chidi Boy
[email protected]This pie is perfect for summer picnics and potlucks.
Maryan Axmed
[email protected]I made this pie for my family and they all loved it.
Brenda Lardardale
[email protected]I used a graham cracker crust instead of a pastry crust and it was still delicious.
Sonlal Patel
[email protected]I added a few drops of almond extract to the filling and it was delicious.
Abdul Rub Barech
[email protected]This pie is a great way to use up leftover coconut milk.
Adam Weeks
[email protected]I would definitely recommend this recipe to anyone who loves coconut cream pie.
Sajiwa Bandara
[email protected]This pie is a bit time-consuming to make, but it's worth the effort.
Reaoboka Leodi
[email protected]The toasted coconut topping really makes this pie. It adds a nice crunch and flavor.
Chinwendu Nkwocha
[email protected]This pie is perfect for any occasion. It's elegant enough for a special dinner party, but it's also simple enough to make for a weeknight dessert.
Momen Ibrahim
[email protected]I'm not a huge coconut fan, but I really enjoyed this pie. The coconut flavor is subtle and not overpowering.
Dike Mercy-blessing
[email protected]This recipe is easy to follow and the results are always amazing. I love the combination of coconut and cream.
fesum abera
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The toasted coconut adds a unique and delicious flavor.
Im Hacker
[email protected]This toasted coconut cream pie was a hit at my last dinner party! The flaky crust, creamy filling, and toasted coconut topping were all perfect.