Restaurant Recipes
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
- Dissolve gelatine in 1/3 cup cold milk. Let stand.
- Separate eggs; to yolks, add 1/2 cup sugar and beat together.
- 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).
- Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.
- Fill the pie shell. Toast the coconut until golden; sprinkle on pie.
- Refrigerate for a few hours.
Attribution
Star-Ledger - Tavern Restaurant, Newark, New Jersey