Description
A delicious coconut cream pie that is creamy and rich, perfect for dessert lovers.
Ingredients
Scale
- 1 ounce package unflavored gelatin
- ¼ cup cold water
- 1 cup white sugar (divided)
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
- ¾ teaspoon vanilla extract
- 1 cup flaked coconut
- ½ cup heavy whipping cream
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 9-inch pie crust, baked
- 2 tablespoons flaked coconut (for topping)
Instructions
- Sprinkle gelatin over cold water and let it soften.
- In a saucepan, mix sugar, flour, and salt. Gradually stir in milk and cook on low until it boils.
- Boil for 1 minute.
- Remove from heat, transfer to a bowl, and stir in softened gelatin.
- Once partially set, beat until smooth and mix in vanilla and coconut.
- Whip heavy cream until stiff and fold it into the coconut mixture.
- Beat egg whites with cream of tartar until frothy, add sugar, and beat until stiff peaks form.
- Fold into the mixture.
- Pour the filling into the cooled pie crust and sprinkle with extra coconut.
- Chill the pie for at least 2 hours or overnight before serving.
Notes
- This pie is best served chilled, allowing flavors to meld.
- For added flavor, you can toast the coconut before adding it to the filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg