Name: Coconut Chiffon Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 unbaked pastry shell (9 inches) -; 1 envelope unflavored gelatin -; 1/4 cup cold water -; 1/2 cup sugar -; 1/4 cup all-purpose flour -; 1/2 teaspoon salt -; 1-1/2 cups 2% milk -; 3/4 teaspoon vanilla extract -; 1/4 teaspoon almond extract -; 1 cup heavy whipping cream, whipped -; 1 cup sweetened shredded coconut -; Shaved fresh coconut, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chiffon Pie

1. 1 unbaked pastry shell (9 inches) -

2. 1 envelope unflavored gelatin -

3. 1/4 cup cold water -

4. 1/2 cup sugar -

5. 1/4 cup all-purpose flour -

6. 1/2 teaspoon salt -

7. 1-1/2 cups 2% milk -

8. 3/4 teaspoon vanilla extract -

9. 1/4 teaspoon almond extract -

10. 1 cup heavy whipping cream, whipped -

11. 1 cup sweetened shredded coconut -

12. Shaved fresh coconut, optional -

How to cook deliciously - Coconut Chiffon Pie

1. Stage

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. Stage

Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened.

3. Stage

Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.

4. Stage

Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired.