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
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
Reviews
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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.
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.
THIS IS AWESOME!