Coconut Cream Pie II Recipe
- 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
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: Dissolve gelatin in cold milk and set aside to soften.
step 4: 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.
step 5: 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.