Spiced Coconut Chiffon Pie

By KLC_Ironstone

Ingredients

• 1 cup flaked coconut
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. mace
• 1 tbsp. gelatin powder
• 3/4 + 2 tbsp. sugar
• 1/4 tsp. salt
• 1 1/4 cups milk
• 4 beaten egg yolks
• 1 tsp. vanilla
• 1/4 tsp. cream of tartar
• 4 egg whites
• 1/2 cup whipping cream
• 1 9" baked pastry shell

Details

Servings 1

Preparation

Step 1

Combine coconut, cinnamon, ginger and mace. Spread in shallow pan. Toast at 350 deg. for 8 minutes or until coconut is brown, stirring occasionally.

In medium saucepan, combine gelatin, sugar and salt. Slowly stir in milk. Add egg yolks. Cook over low heat, stirring constantly, until mixture thickens; add vanilla. Cool thoroughly.

Add cream of tartar to egg whites in a large mixer bowl. Beat until stiff, but not dry. Whip cream. Fold egg whites and whipped cream into cooled egg yolk mixture.

Chill until partially set. Pile about 1/3 of the chiffon mixture into cooled pie shell. Sprinkle about 1/3 of the toasted coconut mixture over filling. Repeat layers; chill.

Garnish with additional whipped cream just before serving.

(Mom)