Saturday, October 3, 2015

Coconut pumpkin Chiffon Pie, Yes Please!

All I can say is everything in this photo is beyond wonderful: From the fridge, the color scheme down to the glasses and the turkey itself. We are in that season of warm spices, pumpkins, turkeys, and warm kitchens. Why not add to this wonderment a coconut chiffon pumpkin pie?

Coconut Pumpkin Chiffon Pie
1 envelope unflavored gelatine
¼ c cold water
1 ¾ c mashed cooked pumpkin
¾ cup evaporated milk
½ c water
2 egg yolks, slightly beaten
¾ c brown sugar, firmly packed
½ tsp salt
¼ tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
2 egg whites
½ tsp vanilla
1 c shredded coconut, toasted*
1 baked 9 inch pie shell
¾ c cream, whipped and sweetened

  1. Soften gelatine in ¼ c cold water.
  2. Combine pumpkin, milk, ½ c water, egg yolks, ½ c of the brown sugar, salt and spices in the top of a double boiler.  Cook over boiling water 10 minutes stirring constantly.
  3. Add gelatine and stir until dissolved.  Remove from boiling water.  Chill until slightly thickened.
  4. Beat egg whites until foamy.
  5. Add remaining sugar gradually and continue beating until stiff.
  6. Fold in pumpkin mixture, vanilla and ¾ c of the toasted coconut.
  7. Spoon filling onto cold pie shell, and chill until firm.
  8. Before serving, top with whipped cream and remaining toasted coconut.

*To toast coconut, spread thinly in shallow pan. Place in 350 degree F oven and toast about 10 minutes or until delicately browned, stirring occasionally to toast evenly.
Recipe thanks to Ruby Lane.
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