"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Toasted Coconut Cream Pie Recipe

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


Added: Tuesday, September 11, 2007


4 eggs, separated
5 tbsp sugar
1/3 c milk
1 envelope unflavored gelatin
2 tsp vanilla
1/8 tsp salt
1/8 tsp cream of tartar
3 tbsp sugar
2 c whipping cream
4 tbsp cognac
1 baked 10 in pie crust
2 tsp apricot glaze
1 3/4 c finely shredded fresh coconut
Apricot Glaze;
1 (11oz) jar apricot preserves
1/4 c water
zest of 1 lemon
2 tbsp cointreau

Place egg yolks and sugar in top of double boiler. Beat with electric hand mixer or whisk until lemon colored. Set over simmering water. To avoid curdled yolks, water should not touch the upper section of the double boiler. Cook 5 minutes, stirring constantly. Add milk and gelatin and stir until gelatin is completely dissolved. Remove from heat, pour into large bowl and add vanilla. Allow to cool. Beat egg whites until foamy. Add salt and cream of tartar and continue beating until soft peaks form. Add sugar 1 tablespoon at a time and continue beating until peaks are stiff and shiny. Fold into yolk mixture. Whip cream until soft peaks form. Add cognac and beat until stiff. Fold into egg mixture. After painting baked pastry shell with apricot glaze, spoon in filling. Refrigerate until firm. Preheat oven to 350. Spread coconut on cookie sheet, bake 5 to 6 minutes or until lightly browned. Stir often to prevent uneven browning. Sprinkle pie with toasted coconut.
Apricot Glaze; Combine preserves, water and zest in small heavy bottomed saucepan over medium heat and cook, stirring occasionally, until preserves are melted. Remove from heat and stir in liqueur. Strain sauce through fine sieve.




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