Amaretto Coconut Cream Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/4 cup unsalted butter, melted (1/2 stick)
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 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
• 1 cup heavy cream
• 10 -12 strawberries
• 4 tablespoons confectioners' sugar

Recipe

• 1 preheat oven to 300 degrees.
• 2 grease bottom of 10 inch springform pan.
• 3 combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
• 4 evenly distribute coconut on baking sheet.
• 5 toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
• 6 using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
• 7 sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
• 8 set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
• 9 fold gelatin, amaretto, and almond extract into egg mixture;let stand until slightly thickened.
• 10 beat whipping cream until soft peaks form.
• 11 fold coconut(reserving a small amount for garnish) into thickened egg mixture.
• 12 fold in whipping cream and blend thoroughly.
• 13 pour mixture over crust in springform pan and chill thoroughly, at least six hours.
• 14 loosen sides before serving and sprinkle with reserved coconut.
• 15 whip remaining cream with sugar.
• 16 garnish each slice with a dollop of whipped cream and a strawberry.