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Coconut Cream Pie II Recipe

Recipe by: 106a802496d678ba

"This is one of our very favorite pies."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In7 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2In 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.
  • 3Dissolve gelatin in cold milk and set aside to soften.
  • 4Beat 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.
  • 5Beat 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.
Ingredients
  • 8 servings
  • 500 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    500
    25%
  • Fat:
    32.9
    51%
  • Carbs:
    46.1
    15%
  • Protein:
    7.1
    14%
  • Cholesterol:
    141
    47%

Based on a 2,000 calorie diet

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