Coconut Chiffon Pie

Name: Coconut Chiffon Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 8 servings Shaved fresh coconut, optional; 31 grams all-purpose flour; 1 envelope unflavored gelatin; 238 milliliters heavy whipping cream, whipped; 354 milliliters 2% milk; 1 unbaked pastry shell (9 inches); 1 unbaked pastry shell (9 inches); 1 unbaked pastry shell (9 inches); 1 unbaked pastry shell (9 inches); 1 teaspoons salt; 100 grams sugar; 1 teaspoons vanilla extract; 59 milliliters cold water

Coconut Chiffon Pie might be a good recipe to expand your dessert recipe box. One serving contains 323 calories, 5g of protein, and 21g of fat. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have almond extract, sugar, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. If you like this recipe, you might also like recipes such as Coconut Pumpkin Chiffon Pie, Coconut-Pumpkin Chiffon Pie, and Coconut Chiffon Cake.

Instructions

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Ingredients you will need

Pastry Shells

Equipment you will use

Aluminum Foil

Bake at 450° for 8 minutes.

Equipment you will use

Oven

Remove foil; bake 5 minutes longer. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Aluminum Foil

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.

Ingredients you will need

Gelatin

All Purpose Flour

Sugar

Water

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

Whisk in gelatin mixture until dissolved.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.

Equipment you will use

Bowl

Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut.

Ingredients you will need

Coconut Flakes

Whipped Cream

Spread into pie crust. Refrigerate for at least 3 hours before serving.

Ingredients you will need

Pie Crust

Spread

Garnish with shaved fresh coconut if desired.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

0teaspoons

almond extract 8servings

Shaved fresh coconut, optional 31grams

all-purpose flour 1envelope

unflavored gelatin 238milliliters

heavy whipping cream, whipped 354milliliters

2% milk 1

unbaked pastry shell (9 inches)1

unbaked pastry shell (9 inches)1teaspoons

salt 100grams

sugar 1teaspoons

vanilla extract 59milliliters

cold water

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Pro-Bono Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.