Email to Ella Howell      

Recipe Categories: caraella's HOME PAGEAPPETIZERS Autumn BEVERAGES BREAD BreadMachine BREAKFAST Cakes CAKESandPIES CANDY Canning CASSEROLES chicken Christmas CoffeeDrinks Coffeemixes COOKIES CROCKPOT DESSERTS Dogs Easter FISHandSEAFOOD Freezingproduce Frosting GlutenFreeRecipes Healthy HomemadeCleaners HomemadeMixes hotchocolatedrinks MainDish MEATS Microwave NaturalRemidies PASTA Pies PIZZA PizzaDessert RICE SALADandDRESSING SAUCES SideDish Soup SOUPSandSTEWS Stains StirFrys VEGETABLES VEGETARIAN

Trillion Dollar Coconut Pie




Source of Recipe


friend


Recipe Introduction


I made this pie and my brother went ape over it. It is the best coconut pie ever.


List of Ingredients




8 whole graham crackers, broken into pieces
1/4 cup sugar
6 tablespoons (3/4 stick) chilled butter unsalted and diced
FILLING:
1 cup plus 2 tablespoons sweetened flaked coconut
2-1/4 cups whole milk
1-1/4 teaspoons unflavored gelatin
6 tablespoons sugar
3 tablespoons coarnstarch
1 large egg
2 large egg yolks
1-1/2 tablesppoons unsalted butter
1 teaspoon vanilla
pinch of salt
1/2 cup chilled whipping cream
TOPPING;
1-1/2 cups chilled whipping cream
2 tablespoons powdered sugar
For crust, Preheat oven to 350. Blend graham crackers and sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture into bottom and up the sides of a 9 inch glass pie dish. Bake until golden about 10 minutes. Cool completely.
For filling, Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes. Place 1/4 cup milk in small bowl, sprinkle gelatin over and let stand 15 minutes. Meanwhile whisk sugar and cornstarch in saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth. Add reamining 1--3/4 cups milk, egg and egg yolks, whisking to blend. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly for about 12 minutes. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap on surface of filling and refrigerate until cool, about 30 minutes. Beat 1/2 cup cream in bowl to soft peaks; fold into cooled filling. Refregerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust. Refrigerate while preparing topping. For topping, Beat cream and sugar in bowl to firm peaks. Pipe or spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day.

Recipe