toasted coconut cream pie

Ingredients

• Servings: 1
• 1 prepared 8 inch pastry shell, baked and cooled
• for the custard:
• 1/3 cup cold milk
• 1 (.25 ounce) package unflavored gelatin
• 4 egg yolks
• 5 tablespoons white sugar
• 2 teaspoons vanilla extract
• for the swiss meringue:
• 4 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 3 tablespoons white sugar
• 2 cups heavy whipping cream
• 1/4 cup
• 2 tablespoons apricot jam, melted
• 1 3/4 cups shredded coconut

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• pour the milk into a small bowl. sprinkle the gelatin over the milk and set it aside to soften.
• combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. the mixture should feel hot to the touch and have reached 145 degrees f (63 degrees c) on an instant-read thermometer.
• mix in the gelatin and milk and stir until the gelatin is completely dissolved. remove from heat. pour into a large bowl and stir in the vanilla extract. set aside.
• combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. whisk the mixture slightly, just to break up the egg whites. set the bowl over a pot of simmering water on the stove. heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees f (63 degrees c) on an instant-read thermometer. immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
• fold the meringue into the custard mixture. allow it to cool to room temperature.
• brush the bottom and sides of the baked pastry shell with melted apricot jam.
• whip the cream until soft peaks form. add the and continue to whip until medium-stiff peaks form. fold the whipped cream into the custard and spoon it into the pie shell. refrigerate for 6 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. sprinkle coconut over the pie before serving.