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Coconut Cream Pie II

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Coconut Cream Pie II



Ingredients :

  • 1 ½ cups vanilla wafer crumbs
  • ⅓ cup butter
  • melted
  • 1 (.25 ounce) package unflavored gelatin
  • ⅓ cup cold milk
  • 3 egg yolks
  • ⅔ cup white sugar
  • 1 cup hot milk
  • ½ teaspoon almond extract
  • 3 egg whites
  • 1 cup heavy cream
  • whipped
  • 1 ½ cups fresh shredded coconut
  • 1 tablespoon fresh shredded coconut
  • Methods :

  • 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 6 hours or overnight before serving.
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