This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Coconut Cream Pie II

By: Carol

"This is one of our very favorite pies."

Rate/Review | Read Reviews (7)

What to Drink?
	Coffee

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 1/2 cups vanilla wafer crumbs
1/3 cup butter, melted
1 (.25 ounce) package unflavored gelatin
1/3 cup cold milk
3 egg yolks
2/3 cup white sugar
1 cup hot milk
1/2 teaspoon almond extract
3 egg whites
1 cup heavy cream, whipped
1 1/2 cups fresh shredded coconut
1 tablespoon fresh shredded coconut

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool.
Dissolve gelatin in cold milk and set aside to soften.
Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill.
Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 3 or 4 hours before serving.