Coconut Chiffon Pie Recipe

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Coconut Chiffon Pie Recipe
Coconut Chiffon Pie Recipe photo by Taste of Home
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Coconut Chiffon Pie Recipe

Read Reviews
3.5 3 3
Publisher Photo
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. —Kristine Fry, Fennimore, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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.
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.
Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
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. Yield: 6-8 servings.
Originally published as Coconut Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p77

Nutritional Facts

1 slice: 375 calories, 24g fat (14g saturated fat), 50mg cholesterol, 309mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 5g protein.

  • 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
  1. 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. 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. Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
  4. 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. Yield: 6-8 servings.
Originally published as Coconut Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p77

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Reviews forCoconut Chiffon Pie

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MY REVIEW
pelicanlady65 User ID: 6450580 152391
Reviewed Nov. 29, 2014

"I made this pie for Thanksgiving, needless to say I was embarrassed when I tasted it myself. It was the worst, tasteless, pie I have ever made. I don't know what it was missing but it had no taste but nasty. It needs some taste like coconut flavoring, the coconut itself did nothing to the taste. Yuck, I won't be using this again."

MY REVIEW
LSilver33 User ID: 7385546 134448
Reviewed Aug. 25, 2013

"I love this recipe. This was the first homemade pie that I had ever made and found it to be very easy to do. The only thing I changed was that I don't use as much salt as it calls for. I did the first time and found it to be a little too salty."

MY REVIEW
[email protected] User ID: 2676593 156221
Reviewed Jan. 24, 2013

"THIS IS AWESOME!"

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