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Apricot Coconut Cream Pie
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This pie is a 1988 winner in Pillsbury's Bake-Off Contest.
One bottom pie crust, baked
Filling:
1 envelope unflavored gelatin
1 cup apricot nectar
2 (16 oz.) can apricot halves, drained
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
1-3/4 cups milk
4 egg yolks, beaten
1 tbl. butter
1/2 tsp. vanilla
1/2 cup toasted coconut
Topping:
1 cup whipping cream
1 tbl. sugar
1/4 tsp. vanilla
2-3 tbl. apricot preserves, melted
1/2 cup toasted coconut
In a small bowl, sprinkle gelatin over 1/4 cup of the apricot nectar. Let stand to soften. Set aside. In another small bowl, cut 1 can of the apricots into small pieces. Set aside. In a blender container or food processor bowl with metal blade, combine remaining 3/4 cup apricot nectar and remaining can of apricot halves. Cover; blend until smooth.
In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt; mix well. Stir in milk and apricot mixture. (Mixture will look curdled.)
Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for 2 minutes, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat.
Stir in butter, 1/2 tsp. vanilla and softened gelatin. Fold in 1/2 cup toasted coconut. Refrigerate about 30 minutes, or until slightly thickened. Fold in apricot pieces. Spoon into cooled baked pie shell. Refrigerate about 45 minutes or until filling is partially set.
In a large bowl, beat whipping cream until soft peaks form. Add 1 tbl. sugar and 1/4 tsp. vanilla. Beat until stiff peaks form. Gently fold in apricot preserves. Pipe or spoon whipped topping mixture over cooled filling. Garnish with 1/2 cup toasted coconut. Refrigerate 3-4 hours or until set. Keep refrigerated.
To toast the coconut; spread on a cookie sheet and bake for 7-8 minutes at 350 degrees, or until light golden brown.
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