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Sky-High Coconut Cream Pie
Ingredients:
1 pt. milk, plus another cup
2/3 c. sugar
1 Tbs. unflavored gelatin
3 eggs, separated
2 Tbs. cornstarch
1 tsp. vanilla
1 1/2 c. shredded coconut
1/2 pt. whipping cream
1 pt. milk, plus another cup
2/3 c. sugar
1 Tbs. unflavored gelatin
3 eggs, separated
2 Tbs. cornstarch
1 tsp. vanilla
1 1/2 c. shredded coconut
1/2 pt. whipping cream
Directions:
Begin with a large microwave-safe bowl, placing a pint of milk and the gelatin in the bowl. Microwave about 6 minutes on high power until it reaches the boiling point. Then add the cornstarch, a cup of milk, vanilla and 3 egg yolks and microwave another 6 minutes on high until thickened. Fold in the coconut. In a separate bowl, whip the 3 egg whites with a tbs. of sugar until stiff. Fold them into cooled custard mixture. To really fluff up the pie mixture, add 1/2 pt of whipping cream that has been whipped until it forms stiff peaks. Place in a prebaked pie shell and cool Decorate with whipped cream and coconut.
Begin with a large microwave-safe bowl, placing a pint of milk and the gelatin in the bowl. Microwave about 6 minutes on high power until it reaches the boiling point. Then add the cornstarch, a cup of milk, vanilla and 3 egg yolks and microwave another 6 minutes on high until thickened. Fold in the coconut. In a separate bowl, whip the 3 egg whites with a tbs. of sugar until stiff. Fold them into cooled custard mixture. To really fluff up the pie mixture, add 1/2 pt of whipping cream that has been whipped until it forms stiff peaks. Place in a prebaked pie shell and cool Decorate with whipped cream and coconut.
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