Recipe for Tavern Restaurant Coconut Toasted Cream Pie from the Restaurant section.
Tavern Restaurant Coconut Toasted Cream PieSource: Star-Ledger - Tavern Restaurant, Newark, New Jersey 8 servings 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 teaspoons 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.
We hope you enjoy your freshly made Tavern Restaurant Coconut Toasted Cream Pie. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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