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Рецепт Apricot Coconut Cream Pie
by Global Cookbook

Apricot Coconut Cream Pie
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Ингредиенты

  • 1 pkt refrigerated pie crusts (15 ounce.) or possibly favorite pie crust recipe Filling:
  • 1 env unflavored gelatin
  • 1 c. apricot nectar
  • 2 can apricot halves (16 ounce. ea.) liquid removed
  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1/4 tsp salt
  • 1 3/4 c. lowfat milk
  • 4 x egg yolks beaten
  • 1 Tbsp. butter
  • 1/2 tsp vanilla
  • 1/2 c. coconut toasted* Topping:
  • 1 c. whipping cream
  • 1 Tbsp. sugar
  • 1/4 tsp vanilla
  • 2 Tbsp. apricot preserves melted (2 to 3)
  • 1/2 c. coconut toasted*

Инструкции

  1. Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Chill remaining pie crust for later use.) Bake for 9 to 11 min or possibly till light golden. Cold completely.
  2. In small bowl, sprinkle gelatin over 1/4 c. of the apricot nectar; let stand to soften. Set aside. In another small bowl, cut 1 can of apricot halves into small pcs. Set aside. In blender container or possibly food processor bowl with metal blade, combine remaining can apricot halves and remaining 3/4 c. apricot nectar. Cover; blend till smooth.
  3. In medium saucepan, combine 1/2 c. sugar, cornstarch and salt. Stir in lowfat milk and blended apricot mix. (Mix will look curdled) Cook over medium heat till mix comes to a boil and is slightly thickened, stirring constantly. Boil 2 min, stirring constantly. Remove from heat. Blend a small amount of warm mix into egg yolks. Return egg yolk mix to saucepan; mix well. Over medium heat, bring to a boil, stirring constantly. Boil 2 min, stirring constantly.
  4. Remove from heat; stir in butter, 1/2 tsp vanilla and gelatin mix. Mix in 1/2 c. toasted coconut. Chill about 30 min or possibly till slightly thickened. Mix in apricot pcs. Spoon into cooled, baked crust. Cover; chill about 45 min or possibly till mix is partially set.
  5. In large bowl, beat whipping cream till soft peaks form. Add in 1 Tbsp. sugar and 1/4 tsp vanilla; beat till stiff peaks form. Gently mix in apricot preserves. Pipe or possibly spoon whipped cream mix over cooled filling. Garnish with remaining 1/2 c. toasted coconut. Chill 3 to 4 hrs or possibly till set. Store in refrigerator. 8 servings
  6. To toast coconut, spread on cookie sheet; bake at 375 for about 5 min till light golden, tossing with a fork occasionally.
  7. Barbara Says:This recipe takes some time and effort but the results are spectacular!