Make and share this Coconut Chiffon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 2 9-inch pies
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Cook egg yolks, 1/4 cup sugar, salt and milk or cream over hot water until custard coats the spoon. Stir constantly. After removing from heat add softened gelatin. Stir in molasses. Let the mixture congeal, (about as thick as egg white). Make a meringue of the remaining sugar and egg whites. Fold in the custard mixture along with coconut and extract. Pour in cold, baked pie crust. Sprinkle with coconut. Chill.
- Serve with whipped cream.
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