coconut cream pie ii

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 7 hrs


• 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.