Apricot Coconut Cream Pie

Serves: 8
Total Calories: 477


1/2 (15-ounce) package refrigerated pie crust (1 crust)

1 envelope unflavored gelatin
1 cup apricot nectar
2 (16-ounce) cans apricot halves, drained
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 eggs yolks, beaten
1 tablespoon margarine or butter
1/2 teaspoon vanilla extract
1/2 cup coconut, toasted*

1 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons apricot preserves, melted
1/2 cup coconut, toasted*

..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.


Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.

In 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 apricot halves into small pieces. Set aside. In blender container or food processor bowl with metal blade, combine remaining 3/4 cup apricot nectar and remaining can apricot halves. Cover blend until smooth.

In 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 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 margarine, 1/2 teaspoon 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 shell. Refrigerate about 45 minutes or until filling is partially set.

In large bowl, beat whipping cream until soft peaks form. Add 1 tablespoon sugar and 1/4 teaspoon 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 to 4 hours or until set. Store in refrigerator.

*TIP: To toast coconut, spread on cookie sheet bake at 3500 F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread in a thin layer in microwave-safe pie pan. Microwave on LOW for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute.

Nutrition Per Serving: Calories 480 Protein 7 g Carbohydrate 51g Fat 27g Sodium 270mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 477
Calories from Fat: 173

This Apricot Coconut Cream Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
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Apple Date Pie
Apple Nut Cookie Tart
Apple Nut Lattice Tart
Apricot Coconut Cream Pie
Apricot Tea Tart
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Caramel Candy Pie
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Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
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Open Sesame Pie
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Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
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Strawberry Devonshire Pie
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