Coconut Chiffon Pie Recipes Recipe Cards

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COCONUT CHIFFON PIE



Coconut Chiffon Pie image

I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. -Kristine Fry, Fennimore, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1 unbaked pastry shell (9 inches)
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 cup 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 sweetened shredded coconut
Shaved fresh coconut, optional

Steps:

  • 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. , 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., Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes., 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.

Nutrition Facts : Calories 375 calories, Fat 24g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT CHIFFON CAKE



Coconut Chiffon Cake image

A light spongy cake with the taste and aroma of coconut.

Provided by Carolyn Williams

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 14

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 egg yolks
¾ cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup egg whites
½ teaspoon cream of tartar
¾ cup flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine the flour, sugar, baking powder, and salt mixing well. Make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. Beat until smooth.
  • In a large bowl beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. Fold in the flaked coconut. Pour batter into an ungreased 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn pan upside down until cake is cool before removing from pan. Remove cooled cake from pan and frost if desired.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.9 g, Cholesterol 102.4 mg, Fat 11.4 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 315.1 mg, Sugar 23.1 g

COCONUT CHIFFON PIE



Coconut Chiffon Pie image

Make and share this Coconut Chiffon Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 2 9-inch pies

Number Of Ingredients 10

1 (7 g) envelope unflavored gelatin
1/4 cup cold water
2 eggs, separated
1/2 cup sugar
1/8 teaspoon salt
1 3/4 cups milk or 1 3/4 cups light cream
1/4 cup molasses
1/2 cup moist coconut or 1/2 cup shredded coconut
1 teaspoon vanilla or 1 teaspoon coconut extract
two 9-inch cold, baked pie crust

Steps:

  • Soften gelatin in cold water. Cook egg yolks, 1/4 cup sugar, salt and milk or cream over hot water until custard coats the spoon. Stir constantly. After removing from heat add softened gelatin. Stir in molasses. Let the mixture congeal, (about as thick as egg white). Make a meringue of the remaining sugar and egg whites. Fold in the custard mixture along with coconut and extract. Pour in cold, baked pie crust. Sprinkle with coconut. Chill.
  • Serve with whipped cream.

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