Pumpkin Chiffon Coconut Crust Pie

By BearForce

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

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.