Coconut Chiffon Pie
This Coconut Chiffon Pie is fairly quick dessert recipe doesn't skimp on taste!
1 unbaked pastry shell (9 inches)
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup heavy whipping cream, whipped
1 cup flaked coconut
Shaved fresh coconut, optional
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened.
Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired. Yield: 6-8 servings.