Ingredients for Coconut Chiffon Pie
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How to Make Coconut Chiffon Pie
- Sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup cold water in a small bowl. Let stand for 5 minutes to bloom.
- In a medium saucepan, whisk together 4 large egg yolks, 1/4 cup granulated sugar, pinch of salt, and 1 cup of milk or cream.
- Cook over medium-low heat, stirring constantly with a whisk or spatula, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and immediately stir in the bloomed gelatin until completely dissolved.
- Stir in 2 tablespoons of molasses.
- Strain the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until slightly thickened (about 30-45 minutes).
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold 1/3 of the meringue into the chilled custard to lighten it. Then, fold in the remaining meringue along with 1 cup of sweetened shredded coconut and 1 teaspoon of coconut extract.
- Pour the mixture into a 9-inch baked pie crust.
- Sprinkle generously with additional shredded coconut.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Serve chilled, optionally topped with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
300g
Fat
61g
Carbs
31g
