Apricot Coconut Cream Pie Recipe
Servings: 1
Ingredients
- 1 pkt refrigerated pie crusts (15 ounce.) or possibly favorite pie crust recipe Filling:
- 1 env unflavored gelatin
- 1 c. apricot nectar
- 2 can apricot halves (16 ounce. ea.) liquid removed
- 1/2 c. sugar
- 1/4 c. cornstarch
- 1/4 tsp salt
- 1 3/4 c. lowfat milk
- 4 x egg yolks beaten
- 1 Tbsp. butter
- 1/2 tsp vanilla
- 1/2 c. coconut toasted* Topping:
- 1 c. whipping cream
- 1 Tbsp. sugar
- 1/4 tsp vanilla
- 2 Tbsp. apricot preserves melted (2 to 3)
- 1/2 c. coconut toasted*
Directions
- Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9" pie pan. (Chill remaining pie crust for later use.) Bake for 9 to 11 min or possibly till light golden. Cold completely.
- In small bowl, sprinkle gelatin over 1/4 c. of the apricot nectar; let stand to soften. Set aside. In another small bowl, cut 1 can of apricot halves into small pcs. Set aside. In blender container or possibly food processor bowl with metal blade, combine remaining can apricot halves and remaining 3/4 c. apricot nectar. Cover; blend till smooth.
- In medium saucepan, combine 1/2 c. sugar, cornstarch and salt. Stir in lowfat milk and blended apricot mix. (Mix will look curdled) Cook over medium heat till mix comes to a boil and is slightly thickened, stirring constantly. Boil 2 min, stirring constantly. Remove from heat. Blend a small amount of warm mix into egg yolks. Return egg yolk mix to saucepan; mix well. Over medium heat, bring to a boil, stirring constantly. Boil 2 min, stirring constantly.
- Remove from heat; stir in butter, 1/2 tsp vanilla and gelatin mix. Mix in 1/2 c. toasted coconut. Chill about 30 min or possibly till slightly thickened. Mix in apricot pcs. Spoon into cooled, baked crust. Cover; chill about 45 min or possibly till mix is partially set.
- In large bowl, beat whipping cream till soft peaks form. Add in 1 Tbsp. sugar and 1/4 tsp vanilla; beat till stiff peaks form. Gently mix in apricot preserves. Pipe or possibly spoon whipped cream mix over cooled filling. Garnish with remaining 1/2 c. toasted coconut. Chill 3 to 4 hrs or possibly till set. Store in refrigerator. 8 servings
- *To toast coconut, spread on cookie sheet; bake at 375 for about 5 min till light golden, tossing with a fork occasionally.
- Barbara Says:This recipe takes some time and effort but the results are spectacular!
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