Coconut Chiffon Pie

Coconut Chiffon Pie
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  1. 1 unbaked pastry shell (9 inches)
  2. 1 envelope unflavored gelatin
  3. 1/4 cup cold water
  4. 1/2 cup sugar
  5. 1/4 cup all-purpose flour
  6. 1/2 teaspoon salt
  7. 1-1/2 cups 2% milk
  8. 3/4 teaspoon vanilla extract
  9. 1/4 teaspoon almond extract
  10. 1 cup heavy whipping cream, whipped
  11. 1 cup flaked coconut
  12. Shaved fresh coconut, optional
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened.
  3. Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
  4. Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired. Yield: 6-8 servings