Pumpkin Chiffon Coconut Crust Pie
By BearForce
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Ingredients
- Filling:
- 1 envelope unflavored gelatin
- 1 1/4 c. mashed pumpkin
- 3/4 c. evaporated milk
- 1/4 c. water
- 2 egg yolks slightly beaten
- 3/4 c. brown sugar
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 3 egg whites (1 from crust)
- Crust:
- 1/3 c. butter
- 3 tbsp. sugar
- 1 egg yolk
- 1 c. shredded coconut
- 1 c. graham cracker crumbs
Details
Adapted from keyingredient.com
Preparation
Step 1
Crust: beat butter and sugar. Mix in egg yolk. Add coconut and graham cracker crumbs. Mix thoroughly. Pat mixture into 9 inch pan. Chill (or freeze for later use). Bake in moderate oven for 20 minutes or until browned. Cool.
Filling: mix gelatin, dark brown sugar, salt, and spices thoroughly in double boiler. Stir in water, egg yolks and pumpkin and mix well. Cook over medium heat; stirring about 10 minutes until completed heated, remove from heat and chill. Beat egg whites until stiff, add 2 tablespoons brown sugar, fold gelatin mixture into stiffly beaten egg whites, turn into baked pie shell. Chill until set. Serve with fresh whipped cream.
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