Christmas Coconut Pie Recipe
Transport your taste buds to a tropical winter wonderland with this luscious Christmas Coconut Pie – a dreamy fusion of island flavors and holiday cheer. Each bite is a silky cloud of pineapple-kissed custard, whipped cream, and snowy coconut nestled in a golden pastry shell. Light yet indulgent, it’s the kind of dessert that turns heads at the table and earns whispers of “Can I have the recipe?” The maraschino cherry garnish adds a festive pop, while toasted coconut brings a warm, nutty crunch—making this pie the perfect finale to your yuletide feast.
Christmas Coconut Pie Recipe ETI RADIO Promo
Ingredients:
- 1 envelope unflavored gelatin
- ⅓ cup sugar
- 4 beaten egg yolks
- ¾ cup unsweetened pineapple juice
- 1 teaspoon vanilla
- 4 egg whites
- ½ cup sugar
- ½ cup whipping cream
- 1 cup shredded fresh coconut or flaked coconut
- 1 baked 9-inch pastry shell
Instructions:
- Combine gelatin, ⅓ cup sugar, and ¼ teaspoon salt.
- Stir together egg yolks and pineapple juice; add to gelatin mixture.
- Cook and stir over medium heat just until mixture thickens.
- Remove from heat; stir in vanilla.
- Chill, stirring occasionally, until mixture mounds.
- Beat egg whites until soft peaks form; gradually add ½ cup sugar, beating until stiff peaks form.
- Fold into gelatin mixture.
- Whip cream; fold into gelatin mixture with coconut.
- Pile into pastry shell.
- Chill in the refrigerator until firm.
- Garnish with additional whipped cream, toasted coconut, and maraschino cherries, if desired.
