Apricot Coconut Cream Pie
From minitindel 15 years ago
- 11 minutes to make
- Serves 8
a wonderful tasting pie worth the effort !!!!! courtesy of pillsbury
Ingredients
- 1 refrigerated pie crust shopping list
- Filling…………. shopping list
- 1- envelope unflavored gelatin shopping list
- 1- cup apricot nectar shopping list
- 2- ( 16 ounces) cans apricot halves, drained shopping list
- 1/2 cup sugar shopping list
- 1/4 cup cornstarch shopping list
- 1/4- teaspoon salt shopping list
- 1- 3/4-cups milk shopping list
- 4-egg yolks beaten shopping list
- 1- tablespoon butter shopping list
- 1/2- teaspoon vanilla shopping list
- 1/2- cup coconut, toasted shopping list
- Topping………… shopping list
- 1- cup whipping cream shopping list
- 1- tablespoon sugar shopping list
- 1/4- teaspoon vanilla shopping list
- 2- 3 tablespoons apricot preserves , melted shopping list
- 1/2- cup coconut toasted shopping list
How to make it
- Heat oven to 450 degree f.
- Prepare pie crust according to directions on pkg for a single crust shell using a 9 inch pie pan
- Bake a t 450 degrees f for 9 to 11 minutes or until light golden brown….cool completely…
- In a small bowl , sprinkle gelatin over ¼ cup of the apricot nectar, let stand to soften
- Set aside….
- In a another bowl cut 1 can of the apricot halves into small pieces. set aside……
- In a blender or food processor with a metal blade , combine remaining ¾ cup apricot nectar and remaining apricot halves
- Cover and blend until smooth….
- In a medium saucepan, combine ½ cup sugar, cornstarch and salt; mix well……
- Stir in milk and apricot mixture……( mixture will look curdled)
- Cook over medium heat until mixture thickens and boils, stirring constantly
- Remove from heat……..
- Blend a small amt of hot mixture into egg yolks………
- Gradually stir egg yolk mixture into hot mixture into saucepan………
- Cook over medium heat until mixture comes to a boil, stirring constantly….
- Cook 2 minutes, stirring constantly…
- Remove from heat , stir in butter, ½ teaspoon vanilla and softened gelatin
- Fold in ½ cup toasted coconut..
- Refrigerate about 30 minutes or until slightly thickened
- Spoon into cooled pie crust shell
- Refigerate 45 minutes more until filling is set
- In a large bowl beat whipping cream until soft peaks form
- Add 1 tablespoon sugar and ¼ teaspoon vanilla; beat until stiff peaks form
- Gently fold in apricot preserves..
- Pipe or spoon whipped topping over cooled pie
- Garnish with toasted coconut
- Refrigerate 3 hours until set
- Yields 8 servings ………..
The Rating
Reviewed by 6 people-
Absolutely Decadent! Five Forks!
quaziefly
in ALL POINTS loved it
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Holy moly, tink.. there's a whole lotta love in this one and I'm glad you sent it right to me! Thanks and you got my 10.
L
lacrenshaw
in Horsham loved it
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Tink you found a winner... love everything about this... five forks and please pass the plate..!!
peetabear
in mid-hudson valley loved it
Reviews & Comments 7
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