Menu Enter a recipe name, ingredient, keyword...

Pumpkin Chiffon Coconut Crust Pie

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Filling:
  • 1 envelope unflavored gelatin
  • 1 1/4 c. mashed pumpkin
  • 3/4 c. evaporated milk
  • 1/4 c. water
  • 2 egg yolks slightly beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3 egg whites (1 from crust)
  • Crust:
  • 1/3 c. butter
  • 3 tbsp. sugar
  • 1 egg yolk
  • 1 c. shredded coconut
  • 1 c. graham cracker crumbs

Details

Adapted from keyingredient.com

Preparation

Step 1

Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool.

Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.

‚Äč

You'll also love

Review this recipe

Sugar-Free Instant Pumpkin Pudding CINNAMON PUMPKIN PIE