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Coconut Chiffon Pie Recipe

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This recipe for Coconut Chiffon Pie, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Trail
Added: Saturday, June 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
4 Tbls. corn starch
1/2 T. salt
1 1/2 c. milk

1 envelope gelatin softened in 1/4 c. water
1 c. shredded coconut
1/4 t. almond extract
1/4 t. coconut extract

3 egg whites
1/4 c. sugar
1/2 c. whipped cream or Cool Whip

1, 9" cooked pie shell or graham cracker crust

Directions:
Directions:
Cook sugar, cornstarch, salt and milk over medium heat until thick and changes color. (It will be more transparent)

Remove from stove.
Add gelatin mixture while hot. Stir to blend well.
Then chill pan in cold water. Beat mixture with electric mixer.

Add coconut and beat to blend.

In separate container beat egg whites with 1/4 c of sugar until stiff.
Add whipped cream or Cool Whip to egg whites. Fold together then add to coconut mixture. Gently stir to blend mixtures.

Pour into a cooked pie shell or graham cracker crust. Sprinkle top with coconut.

Cover and chill until ready to serve.

Number Of Servings:
Number Of Servings:
6 Grandma serving or 8 regular servings
Preparation Time:
Preparation Time:
30 to 40 minutes
Personal Notes:
Personal Notes:
This was my favorite pie that Mom made. Bob does not like coconut, so I could always count on getting my "coconut fix" when I visited Mom. (Judy)
You must chill the thickened gelatin mixture until totally cool!!!

 

 

 

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