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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. Ingredients:
1 unbaked pastry shell (9 inches) |
1 envelope unflavored gelatin |
1/4 cup cold water |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups 2% 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 |
Directions:
1. 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.
2. 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.
3. Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
4. 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.
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