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Coconut Dream Pie




Source of Recipe


Family Circle Magazine


List of Ingredients




1 1/2 cups cornflake crumbs
5 tablespoons butter, melted
1 tablespoon honey
4 tablespoons granulated sugar
1/4 cup cornstarch
1 envelope unflavored gelatin
1 can (about 11.8 ounces) sweetened coconut water
1 teaspoon coconut extract
1 container (8 ounces) frozen light nondairy whipped topping, thawed
3 tablespoons sweetened flaked coconut, toasted




Recipe



Heat oven to 425°.
2. Mix crumbs, butter, honey and 1 tablespoon sugar in bowl. Press into of 10-inch round pie plate.
3. Bake crust in 425° oven 10 to 11 minutes, until slightly golden around edges. Remove wire rack; let cool.
4. Mix remaining 3 tablespoons sugar, cornstarch and gelatin in saucepan. Stir in coconut water. Cook over medium heat until thickened, clear and bubbly, 8 minutes. Stir in extract. Let cool to room temperature, about 15 minutes.
5. Once cooled, fold in topping. Spread filling evenly in prepared pie shell. Garnish with toasted coconut. Refrigerate 2 hours or until set