COCONUT CREAM PIE II

Coconut Cream Pie II image

This is one of our very favorite pies.

Provided by Carol

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Time 7h

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 46.1 g, Cholesterol 141.2 mg, Fat 32.9 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 19.1 g, Sodium 214.4 mg, Sugar 19.7 g