Coconut Crust Pumpkin Chiffon Pie - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Coconut Crust Pumpkin Chiffon Pie


3 egg yolks
1/2 C. sugar
1 1/4 C. cooked or canned pumpkin
1/2 C. milk
1/2 t. salt
1/2 t. ginger
1/2 t. cinnamon
1/2 t. nutmeg
1 T. (1 envelope) unflavored gelatin
1/4 C. cold water
3 stiffly beaten egg whites
1/2 C. sugar
1- 1.5 cup shredded coconut (flaked coconut is the best) depending on thickness
1/2 stick butter

Grease pie tin with butter and press coconut into pie tin. Pre heat oven to 350, 10-15 minutes until golden brown.

Beat egg yolks and 1/2 cup sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick.

Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar; fold in to pumpkin mixture.

Pour into cooked coconut shell and chill.

Top with your favorite whipped topping

Recipe by Sean Kelley

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