Peaches 'n Creamy Coconut Pie |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This sounds like a delicious pie that I need to try soon! This is a prize winning recipe from and old Pillsbury bakeoff. Ingredients:
9 inches baked pie crusts |
1/2 cup sugar |
1/4 teaspoon salt |
2 tablespoons flour |
4 tablespoons cornstarch |
1 1/2 cups milk |
3 eggs, seperated |
1 teaspoon vanilla extract |
1/2 cup shredded coconut, chopped |
16 ounces sliced peaches. reserve 3/4 cup juice for glaze |
1/4 cup sugar |
1 tablespoon cornstarch |
reserved 3/4 cup juice |
2 drops almond extract |
1/2 teaspoon grated lemon rind |
2 -3 drops red food coloring |
Directions:
1. Combine in a saucepan 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour and 4 tablespoons cornstarch.
2. Add gradually 1 1/2 cups milk; mix until smooth. Cook over low heat, stirring constantly, until thick, 5 to 8 minutes.
3. Blend a little of the hot mixture into 3 slightly beaten egg yolks; add to remaining hot mixture. Cook 2 minutes longer, stirring constantly. Remove from heat.
4. Stir in 1 teaspoon Vanilla extract and 1/2 cup chopped shredded coconut.Cover; cool 30 minutes.
5. Meanwhile drain sliced peaches, reserving 3/4 cup juice for Glaze.
6. Beat 3 egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating well after each addition. Continue beating until mixture stands in stiff peaks.
7. Fold warm cooked mixture into beaten egg whites.
8. Spoon into cooled, baked pie shell. Arrange well-drained peach slices over filling; top with Pink Peach Glaze. Chill at least one hour before serving.
9. Pink Peach Glaze:.
10. In a small saucepan blend 1 tablespoon cornstarch and the reserved 3/4 cup juice. Cook over low heat until thickened and clear. Add 2 drops Almond Extract, 1/2 teaspoon grated lemon rind and 2 to 3 drops red food coloring; mix well.
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