You 'll need a double boiler for this ethereal dessert, because you 'll want the egg custard to cook slowly and beautifully. When the custard is thick and creamy, a sweetened, foamy egg-white mixture is folded in, and then brandy whipped cream is folded i
INGREDIENTS (for 8 servings):
- 1 prepared 8 inch pastry shell, baked and cooled
- 4 egg yolks
- 5 tablespoons white sugar
- 1/3 cup milk
- 1 (.25 ounce) package unflavored gelatin
- 2 teaspoons vanilla extract
- 4 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3 tablespoons white sugar
- 2 cups heavy whipping cream
- 1/4 cup brandy
- 2 teaspoons apricot glaze, melted
- 1 3/4 cups shredded coconut
Combine egg yolks and 5 tablespoons sugar. Beat until lemon-colored. Pour mixture into top of double boiler and cook 5 minutes, stirring constantly. To avoid curdled yolks, water should not touch the upper section of double boiler.
Pour milk into a small bowl. Sprinkle gelatin over top and allow to soften 5 minutes. Add to egg yolk mixture and stir until gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in vanilla extract. Allow to cool.
In a large glass or metal bowl, beat egg whites until foamy. Add salt and cream of tartar. Continue to beat until soft peaks form. Add 3 tablespoons of sugar, 1 tablespoon at a time, continuing to beat until peaks are stiff and shiny. Fold whites into yolk mixture.
Whip cream until soft peaks form. Add brandy and continue to whip until stiff. Fold into egg mixture. Brush bottom of baked pastry shell with melted apricot glaze. Spoon mixture into pastry shell.
Spread coconut on baking sheet and toast in oven at 350 degrees F (175 degrees C) for 5 minutes or until lightly browned. Sprinkle coconut on top of pie prior to serving.