Tavern Restaurant Coconut Toasted Cream Pie


  • 1 envelope gelatine
  • 1/3 cup cold milk
  • 3 eggs, separated
  • 1/2 cup granulated sugar
  • 2/3 cup milk
  • Pinch of salt
  • 1/2 pint whipping cream
  • 2 tsp vanilla extract
  • 1 (10-inch) pie shell, baked and cooled
  • 1 can coconut, toasted


Dissolve gelatin in 1/3 cup cold milk. Let stand.

Separate eggs; to yolks, add 1/2 cup sugar and beat together.

Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatin. Put in refrigerator until set (about 1/2 hour).

Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla extract. Fold into mixture.

Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.

Makes 10

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