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Coconut chiffon pie

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Ingredients/Components

sugar - 1/2 c
vanilla - 1/2 tsp
milk
salt - 1/2 tsp
flour - 4 Tbsp
coconut - 3/4 c
egg whites - 3 item
whipped cream - 1 c
almond flavoring - 1/2 tsp
10-inch baked pie shell - 1 item
gelatin in 1/4 c - 1 pkg

How to make coconut chiffon pie:

Soak gelatin in cold water.

In a pan mix and cook flour, 1/2 cup sugar, salt and milk until thick. Add gelatin. Mix well and chill until begins to thicken. Add almond flavoring and vanilla. Beat.

Beat 3 egg whites until stiff. Gradually add 1/2 cup sugar. Beat until very stiff and glossy. Fold into custard. Fold in whipped cream and coconut. Pour into pie shell. Chill. Top with toasted coconut.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.5

Average rating: 3.5, total votes: 4

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sugar, eggs, pkg, milk, shortening, egg whites, can eagle brand milk, box yellow or white cake mix, 9-inch graham cracker crust