Coconut Cream Pie II So Tasty

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Tuesday, July 24, 2018

Coconut Cream Pie II

"This is one in every of our very favorite pies."

Ingredients :

1 1/2 cups vanilla wafer crumbs
1/three cup butter, melted
1 (.25 ounce) bundle unflavored gelatin
1/3 cup bloodless milk
3 egg yolks
2/three cup white sugar
1 cup hot milk
half teaspoon almond extract
three egg whites
1 cup heavy cream, whipped
1 1/2 cups fresh shredded coconut
1 tablespoon clean shredded coconut

Instructions :

Prep : 30M	Cook : 8M	Ready in : 7H

Preheat oven to 350 ranges F (a hundred seventy five ranges C).
In a medium bowl, blend together wafer crumbs and melted butter. Press combination firmly into bottom and facets of a nine-inch pie pan. Bake in preheated oven for 7 minutes. Remove and permit to cool.
Dissolve gelatin in bloodless milk and set aside to melt.
Beat egg yolks and sugar collectively, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, till combination coats a spoon. Remove from warmth, then stir in gelatin, followed by using almond extract. Chill.
Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 6 hours or overnight before serving.

Notes :

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