Spiced Coconut Chiffon Pie
1 1/2 cups flaked coconut, divided
1 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Ginger
1/8 teaspoon McCormick® Ground Cardamom
1 envelope unflavored gelatin
1/4 cup cold water
4 eggs, room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup milk, scalded
1 cup heavy cream
1/4 teaspoon McCormick® Cream of Tartar
1 teaspoon McCormick® Pure Vanilla Extract
Baked 10 -inch pie crust
1 cup heavy cream
1/4 cup confectioners sugar
1/4 teaspoon McCormick® Coconut Extract
Preheat oven to 350 F. Put small bowl in refrigerator.
Combine 1 cup coconut with spices and spread in shallow baking
pan. Toast in preheated 350 F oven 8 minutes or until light brown,
stirring occasionally. Set aside.
Soften gelatin in cold water and set aside.
Separate eggs and set egg whites aside.
Place egg yolks in large saucepan, add granulated sugar and salt,
and beat until light in color. Add scalded milk to egg yolk mixture
in thin, slow trickle, beating constantly. Cook over low heat,
stirring, until mixture thickens.
Add reserved gelatin and stir to dissolve. Spoon into large bowl
and set aside to cool.
Place egg whites and cream of tartar in mixer bowl and beat with
electric mixer until stiff but not dry.
Place cream in chilled bowl and beat with electric mixer until stiff.
Stir vanilla and remaining 1/2 cup untoasted coconut into reserved
egg yolk mixture. Fold in whipped cream and beaten egg whites.
Cover and refrigerate until mixture holds its shape when dropped
Spread half reserved toasted coconut over bottom of baked pie shell.
Spoon filling over coconut, mounding high in center. Refrigerate at
least 1 hour.
To make topping, combine all topping ingredients in 2-quart mixer
bowl and beat with electric mixer at high speed until stiff. Spread
over chilled pie.
Sprinkle top of pie with remaining half of toasted coconut and
refrigerate at least 1 hour.
Makes 10 -inch pie
This recipe created by McCormick, Inc.