COCONUT CHIFFON PIE
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. -Kristine Fry, Fennimore, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened., Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes., Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired.
Nutrition Facts : Calories 375 calories, Fat 24g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
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