Recipe

Apricot Coconut Cream Pie Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 7 months, 2 weeks ago a wonderful tasting pie worth the effort !!!!! courtesy of pillsbury Prep:20m Cook:11m Servings:8	Minitindel
	apricot coconut cream pie

Does this look good? Yeah! / Nope

Fans

peetabear

lacrenshaw

ragnarokx2

midgelet

juels

quaziefly

Ingredients

1 refrigerated pie crust

Filling………….

1- envelope unflavored gelatin

1- cup apricot nectar

2- ( 16 ounces) cans apricot halves, drained

1/2 cup sugar

1/4 cup cornstarch

1/4- teaspoon salt

1- 3/4-cups milk

4-egg yolks beaten

1- tablespoon butter

1/2- teaspoon vanilla

1/2- cup coconut, toasted

Topping…………

1- cup whipping cream

1- tablespoon sugar

1/4- teaspoon vanilla

2- 3 tablespoons apricot preserves , melted

1/2- cup coconut toasted

Directions

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 ………..

Recent Gawkers

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Comments

quaziefly 7 months, 2 weeks ago said:
Absolutely Decadent! Five Forks!

lacrenshaw 7 months, 2 weeks ago said:
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

karlyn255 7 months, 2 weeks ago said:
Wonderful recipe. my 10 also

peetabear 7 months, 2 weeks ago said:
Tink you found a winner... love everything about this... five forks and please pass the plate..!!

ragnarokx23 7 months, 2 weeks ago said:
Thanks for sharing this awesome recipe!! I'll be sure to try it out :]

juels 7 months, 2 weeks ago said:
Mmmmmm, Tink, this is so tempting! Looks and sounds deeelicious! A beauty flag is coming your way, thanks for this great post!

midgelet 7 months, 2 weeks ago said:
Oh yummers!

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