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    Coconut cream Pie 2

    Source of Recipe
    1 1/2 cups vanilla wafer crumbs
    1/3 cup butter, melted
    1 (.25 ounce) package unflavored gelatin
    1/3 cup cold milk
    3 egg yolks
    2/3 cup white sugar
    1 cup hot milk
    1/2 teaspoon almond extract
    3 egg whites
    1 cup heavy cream, whipped
    1 1/2 cups fresh shredded coconut
    1 tablespoon fresh shredded coconut

    1 Preheat oven to 350 degrees F (175 degrees C).
    2 In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool.
    3 Dissolve gelatin in cold milk and set aside to soften.
    4 Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill.
    5 Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 3 or 4 hours before serving.




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