Pina Colada Chiffon Pie Recipe
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 This recipe for Pina Colada Chiffon Pie, by Alex and Mary Catherine Stofan, is from McKee Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Alex and Mary Catherine Stofan
Added: Monday, October 13, 2008
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Category: |
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Ingredients: |
Ingredients: CRUST:
1 c. graham cracker crumbs, about 14 crackers, or 7 doubled squares, crushed fine
1/2 c. flaked coconut
1/4 c. butter or margarine, melted
FILLING:
20 oz. can crushed pineapple in pineapple juice
2 envelopes unflavored gelatin
15 oz. cream of coconut
2 lg. eggs, separated
1/3 c. orange juice or dark rum
1 c. heavy cream
1/4 c. granulated sugar
DECORATION:
8 oz. pineapple chunks in pineapple juice, optional
1/4 c. flaked coconut, toasted, optional
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Directions: |
Directions:In small bowl combine crumbs and coconut; stir in butter until well blended. Press mixture evenly and firmly onto bottom and sides of 9-inch pie plate, freeze. FILLING: Drain pineapple well in strainer set over medium-size saucepan; reserve crushed pineapple. Sprinkle gelatin over juice in saucepan; let stand 5 minutes to soften. Place saucepan over very low heat; cook 3-5 minutes, stirring constantly, until gelatin is dissolved. In another non-aluminum saucepan combine cream of coconut and egg yolks; cook over low heat 5 minutes, stirring constantly, until mixture is very hot but not simmering. Remove from heat. Stir melted gelatin mixture into cream of coconut mixture, stir in orange juice and reserved crushed pineapple. Spoon mixture into large bowl; cool 15 minutes; chill at least 45 minutes until mixture mounds easily with spoon. With electric mixer at high speed beat gelatin mixture until foamy. In medium-size bowl, with same beaters at high speed, beat heavy cream until stiff peaks form when beaters are lifted; fold into gelatin mixture. With clean beaters using clean bowl, beat egg whites at high speed until foamy. Add sugar, 1 tablespoon at a time; beat until stiff peaks form when beaters are lifted. Fold egg whites into gelatin mixture. Spoon filling into crust, refrigerate pie at least 1 hour until set. To Decorate: If desired, drain pineapple chunks very well. Arrange in circle around outer edge of pie. Sprinkle with toasted coconut. Yield: 8 servings. |
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