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Coconut Cream Pie




Source of Recipe


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Recipe Introduction


A graham cracker and coconut crust is great with this pie. A oreo crust will also work, but gives a different twist to the pie.


List of Ingredients




3 TBS cold water
1 envelope unflavored gelatin
1 14 oz can unsweetened coconut milk
1 15 oz can cream of coconut (Coco Lopez)
3/4 c heavy cream, chilled
1 prepared crumb crust
3/4 c sweetened flaked coconut, toasted

Place the cold water in a small stainless steel bowl and sprinkle the gelatin on top. Let the gelatin stand to dissolve.
Combine the coconut milk and cream of coconut in a heavy medium size saucepan and bring just to a boil, stirring occasionally. Remove the pot from the heat and whisk in the gelatin mixture. Transfet the contents to a stainless steel bowl over a larger bowl of ice cubes and let the coconut mixture stand, whisking occasionally, until it has begun to thicken, about 20 minutes.
In a medium size mixing bowl using an electric mixer, whip the heavy cream until it holds soft peaks. Gently fold the whipped cream into the coconut mixture.
Scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Just before serving , sprinkle the toasted coconut over the top and press it lightly into the pie so that it will adhere.

Recipe