Ingredients1 d 1 h 10 m servings 472 cals
- Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
- Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
- Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
- Fold the meringue into the custard mixture. Allow it to cool to room temperature.
- Brush the bottom and sides of the baked pastry shell with melted apricot jam.
- Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.
Per Serving: 472 calories; 33.1 g fat; 33.1 g carbohydrates; 6.5 g protein; 185 mg cholesterol; 227 mg sodium. Full nutrition
ReviewsRead all reviews 5
I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the van...
Excellent, very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling, followed by the egg whites and whipped cream. Sprinkled the rema...
This is the SECOND pie I've ever made. I was a little nervous, but this pie turned out BEAUTIFULLY! There was a little snafu with the whipped cream - I think I used too much or whipped the c...