Toasted Coconut Cream Pie Recipe

Ingredients
<br>- 1  prepared 8 inch pastry shell, baked and cooled
<br>- ⅓ cup cold milk
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- 4  egg yolks
<br>- 5 tablespoons white sugar
<br>- 2 teaspoons vanilla extract
<br>- 4  egg whites
<br>- ⅛ teaspoon salt
<br>- ⅛ teaspoon cream of tartar
<br>- 3 tablespoons white sugar
<br>- 2 cups heavy whipping cream
<br>- ¼ cup brandy
<br>- 2 tablespoons apricot jam, melted
<br>- 1 ¾ cups shredded coconut
<br><p></p>Directions
<br>step 1: Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Fold the meringue into the custard mixture. Allow it to cool to room temperature.
<br>step 6: Brush the bottom and sides of the baked pastry shell with melted apricot jam.
<br>step 7: Whip the cream until soft peaks form. Add the brandy 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.
<br>step 8: Preheat oven to 350 degrees F (175 degrees C).
<br>step 9: 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.
<br>


Ingredients
- 1 prepared 8 inch pastry shell, baked and cooled
- ⅓ cup cold milk
- 1 (.25 ounce) package unflavored gelatin
- 4 egg yolks
- 5 tablespoons white sugar
- 2 teaspoons vanilla extract
- 4 egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- 3 tablespoons white sugar
- 2 cups heavy whipping cream
- ¼ cup brandy
- 2 tablespoons apricot jam, melted
- 1 ¾ cups shredded coconut

Directions
step 1: Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Fold the meringue into the custard mixture. Allow it to cool to room temperature.
step 6: Brush the bottom and sides of the baked pastry shell with melted apricot jam.
step 7: Whip the cream until soft peaks form. Add the brandy 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.
step 8: Preheat oven to 350 degrees F (175 degrees C).
step 9: 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.

Mastodon Share