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Coconut Chiffon Pie Recipe

Coconut Chiffon Pie Recipe

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

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 flaked coconut
  • Shaved fresh coconut, optional

Directions

  • 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.

Nutritional Facts

1 piece equals 375 calories, 24 g fat (14 g saturated fat), 50 mg cholesterol, 309 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.