You friends and family will be dreaming of this delicious dessert long after the holidays are over.
Photo by Karen Hermann
SERVES 8–10
1 9-inch pie crust, homemade or store-bought
Filling
1 envelope unflavored gelatin
¼ cup water
1 cup granulated sugar, divided
¼ cup all-purpose flour
½ teaspoon kosher salt
1½ cups whole milk
¼ teaspoon almond extract
¼ teaspoon vanilla extract
½ cup heavy cream
3 egg whites
¼ teaspoon cream of tartar
1¼ cups flaked coconut, divided
Topping
2 cups heavy cream
¼ cup powdered sugar
Seasonal berries, optional, for garnish
Preheat oven to 375 degrees. Place pie crust into a 9-inch pie dish. Cover with parchment paper and weight with pie weights or dried beans. Bake for 20 minutes. Remove from oven and carefully remove pie weights/beans and parchment; prick the bottom of crust with a fork and return to oven for another 10–15 minutes until golden brown. Cool to room temperature. The shell is now ready to be filled.
Into a small bowl add gelatin and water and allow to dissolve. Set aside. In a medium saucepan mix ½ cup of sugar, flour and salt. Add milk and whisk to combine. Place over medium heat, bring to a boil and cook one minute. Add gelatin mixture and whisk to combine and remove from heat. Whisk in extracts; place pan in a large bowl of ice to cool.
In a small bowl, beat ½ cup heavy cream to soft peaks and set aside. In a medium bowl beat egg whites, cream of tartar and remaining ½ cup sugar to stiff peaks and set aside.
Into the bowl of a stand mixer place the filling and whip just enough to make the mixture creamy. Gently fold in the whipped cream, beaten egg whites and 1 cup coconut. Spread evenly into the baked pie shell.
In a large bowl or the clean bowl of a stand mixer, whip the 2 cups of heavy cream and powdered sugar to stiff peaks. Place into a large pastry bag equipped with a large star tip and pipe decoratively over the top of the filling. Sprinkle with remaining coconut. Refrigerate overnight. Cut and serve with seasonal berries, if desired.
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