"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Coconut Pumpkin Chiffon Pie Recipe

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

Rita Corvelli Meyers
Added: Tuesday, June 27, 2006


1 envelope (1Tbsp) gelatin
1/4 cup cold water
1 1/4 cup pumpkin
1 cup half & half
1 egg yolks, slightly beaten
3/4 cup brown sugar,firmly packed
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 egg whites
1/2 tsp vanilla
1 cup toasted coconut

1- 9 inch pie shell-baked as directed for unfilled pie shell

1/2 cup thawed whipped cream or fresh cream whipped
and sweetened
toasted coconut

Bake pie shell as directed. Cool completely.
Soften gelatin in cold water.
Combine pumpkin, half & half, egg yolks, 1/2 cup of the brown sugar, salt and spices in a double boiler, stir until dissolved. Remove from stove, chill until slightly thickened. Beat egg whites until foamy, add remaining brown sugar, beat until stiff, gently fold into pumpkin mixture with vanilla and 3/4 cup of the toasted coconut.
Turn into cooled pie shell. Chill until firm.
Befor serving, top with whipped cream and sprinkle with 1/4 cup toasted coconut.

To toast coconut: Put coconut on a cookie, spread out completely, broil coconut, stirring very frequently, to a light golden brown. BE AWARE though, coconut will burn in an instant, so you must watch it constanlty, it does not take long to brown. Also watch your eyes when opening the oven, the fumes from the coconut will sting them :)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe was introduced to us by Mom's former neighbors mother, Theresa Barbini. I thought it was thee best different pumpkin pie version I ever tasted. It is very light and very enjoyable to the palate. Give it a try.




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