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.