Coconut-Pumpkin Chiffon Pie

Name: Coconut-Pumpkin Chiffon Pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 5 Tbsps butter, melted; 425 grams pumpkin; 4 larges pasteurized eggs, separated; 2 envelopes unflavored gelatin; 237 milliliters graham cracker crumbs; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 473 milliliters heavy cream; 118 milliliters milk; 237 milliliters sugar, divided; 296 milliliters sweetened shredded coconut, divided; 1 teaspoons table salt; 2 teaspoons vanilla extract

One serving contains 439 calories, 6g of protein, and 30g of fat. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Head to the store and pick up vanillan extract, ground cinnamon, milk, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.)

Ingredients you will need

Egg Yolk

Gelatin

Pumpkin

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.

Equipment you will use

Bowl

Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350 for 8 to 10 minutes or until golden, stirring occasionally.

Ingredients you will need

Coconut

Equipment you will use

Baking Sheet

Oven

Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.

Ingredients you will need

Graham Cracker Crumbs