Grapefruit And Coconut Angel Pie
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 large
Egg White (at room temperature)1 tsp
Salt1 tsp
Cream Of Tartar1 cup
Sugar1 tbsp
Unflavored Gelatin4 large
Egg Yolk230 g
Cream Cheese (softened)Directions:
1
Make the shell: In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks
2
Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut
3
Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate
4
Bake the shell in the middle of a preheated 250°F
5
Oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar
6
(Once the shell is cooled completely, it may be left overnight in the oven with the door closed
7
) In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks
8
Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut
9
Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate
10
Bake the shell in the middle of a preheated 250°F
11
Oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar
12
(Once the shell is cooled completely, it may be left overnight in the oven with the door closed
13
) Make the filling: In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute
14
In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F
15
On a candy thermometer
16
Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set
17
Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use
18
In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well
19
Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted
20
In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture
21
Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently
22
In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute
23
In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F
24
On a candy thermometer
25
Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set
26
Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use
27
In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well
28
Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted
29
In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture
30
Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently
31
Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely
32
(If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper
33
) Just before serving garnish the pie with the grapefruit sections
34
Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely
35
(If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper
36
) Just before serving garnish the pie with the grapefruit sections