PUMPKIN CHIFFON COCONUT CRUST PIE RECIPE

Pumpkin Chiffon Coconut Crust Pie Recipe image

Provided by BearForce

Number Of Ingredients 18

Filling:
1 envelope unflavored gelatin
1 1/4 c. mashed pumpkin
3/4 c. evaporated milk
1/4 c. water
2 egg yolks slightly beaten
3/4 c. brown sugar
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 egg whites (1 from crust)
Crust:
1/3 c. butter
3 tbsp. sugar
1 egg yolk
1 c. shredded coconut
1 c. graham cracker crumbs

Steps:

Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool. Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.