Amaretto Coconut Cream Pie Recipe #51212
This goes coconut cream pies one better! I've had this recipe for over 20 years and it always gets a fantastic reaction. An easy, impressive-looking dessert! Don't count calories here, just enjoy! Originally from Humphrey's restaurant in Houston.
30 min | 30 min prep
SERVES 10 -12 , 1 large dessert
Crust
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1 cup graham cracker crumbs
- 1/4 cup sugar
Filling
- 1 1/4 cups shredded coconut
- 4 eggs
- 1 cup sugar
- 1 quart heavy cream
- 1/2 ounce unflavored gelatin (2 T.)
- 1/3 cup water
- 1/2 cup amaretto liqueur
- 1/8 teaspoon almond extract
Garnish
- 1 cup heavy cream
- 10-12 strawberries
- 4 tablespoons confectioners' sugar
- Preheat oven to 300 degrees.
- Grease bottom of 10 inch springform pan.
- Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
- Evenly distribute coconut on baking sheet.
- Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
- Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
- Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
- Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
- Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
- Beat whipping cream until soft peaks form.
- Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
- Fold in whipping cream and blend thoroughly.
- Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
- Loosen sides before serving and sprinkle with reserved coconut.
- Whip remaining cream with sugar.
- Garnish each slice with a dollop of whipped cream and a strawberry.
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5 stars