Coconut Cream Pie Ii
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 cups
Vanilla Wafer (crumbs)1 cup
Butter (melted)1 cup
Milk (hot)2 cup
White Sugar1 tsp
Almond Extract1 cup
Heavy Cream (whipped)1 tbsp
Shredded Coconut (fresh)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a medium bowl, mix together wafer crumbs and melted butter
3
Press mixture firmly into bottom and sides of a 9-inch pie pan
4
Bake in preheated oven for 7 minutes
5
Remove and allow to cool
6
Dissolve gelatin in cold milk and set aside to soften
7
Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly
8
Cook over medium heat, stirring constantly, until mixture coats a spoon
9
Remove from heat, then stir in gelatin, followed by almond extract
10
Chill
11
Beat egg whites until stiff
12
Fold egg whites, whipped cream, and coconut into chilled custard
13
Pour into pie shell, and sprinkle with additional coconut
14
Chill 6 hours or overnight before serving