Wednesday, June 28, 2017

COCONUT CHIFFON PIE

1 envelope unflavored gelatin
1/2 cup sugar
1/8 tsp salt
3 eggs, separated
1 3/4 cups milk
1 tsp vanilla extract
3/4 cup shredded coconut
1 baked 9-inch pie shell

In the top of a double boiler, mix together the gelatin, half the sugar, and salt. In a bowl, beat the egg yolks and milk together; add to the gelatin mixture. Cook for 10 minutes of boiling water, stirring constantly, until gelatin is thoroughly dissolved and the mixture thickens. Remove from the heat. Stir in the vanilla. Chill to a consistency that is thicker than unbeaten egg whites. Stir in the coconut. Beat the egg whites until stiff; beat in the remaining sugar. Fold the egg whites into the gelatin mixture. Pour into pie shell; chill until firm.

If desired, garnish pie with whipped cream sprinkled with toasted coconut or garnish as desired.

 Note: TOH Photo

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