Coconut Chiffon Pie Food

COCONUT CHIFFON PIE

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.

COCONUT CREAM PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
• For filling:
• Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
• For topping:
• Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
• Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

COCONUT CHIFFON CAKE

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.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

COCONUT CHIFFON PIE

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.

MANGO CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
• Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
• Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
• Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

SO EASY COCONUT CREAM PIE

Steps:

• Prepare and bake pie shell.
• Toast 1 1/4 cup coconut in the oven until lightly browned.
• Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
• Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
• Pour into prepared and cooled pie shell.
• Stir 1/2 cup toasted coconut into cool whip and frost pie.
• Sprinkle with remaining 1/4 cup toasted coconut.
• Refrigerate until serving.