Tavern Restaurant Coconut Toasted Cream Pie

Yield: 8 servings

Ingredients

• 1 envelope gelatine
• 1/3 cup cold milk
• 3 eggs, separated
• 1/2 cup granulated sugar
• 2/3 cup milk
• Pinch of salt
• 1/2 pint whipping cream
• 2 teaspoons vanilla extract
• 1 (10 inch) pie shell, baked and cooled
• 1 can coconut, toasted

Instructions

1. Dissolve gelatine in 1/3 cup cold milk. Let stand.
2. Separate eggs; to yolks, add 1/2 cup sugar and beat together.
3. Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatine. Put in refrigerator until set (about 1/2 hour).
4. Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.
5. Fill the pie shell. Toast the coconut until golden; sprinkle on pie.
6. Refrigerate for a few hours.

Attribution

Star-Ledger - Tavern Restaurant, Newark, New Jersey