Print Options

Back to Coconut Chiffon Pie >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Chiffon Pie

 Coconut Chiffon Pie
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. —Kristine Fry, Fennimore, Wisconsin
6-8 ServingsPrep: 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 flaked 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

2 of 2

Coconut Chiffon Pie (continued)

Directions (continued)

  • 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.