Apricot Coconut Cream Pie

[Nutmeg2]

Apricot Coconut Cream Pie
From Best of Pillsbury Bake Off

1 refrigerated pie crust

Filling:
1 envelope unflavored gelatin
1 cup apricot nectar
2 (16 oz) cans apricot halves, drained
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 egg yolks, beaten
1 Tablespoon margarine or butter
1/2 teaspoon vanilla
1/2 cup coconut, toasted

Topping:
1 cup whipping cream
1 Tablespoon sugar
1/4 teaspoon vanilla
2 to 3 tablespoons apricot preserves, melted
1/2 cup toasted coconut


Heat oven to 450° F. Prepare pie crust according to package directions for one crust pie using a 9 inch pie pan. Bake at 450 for 9 to 11 minutes or until lightly golden brown. Cool completely.

In a small bowl, sprinkle gelatin over 1/4 cup of apricot nectar; let stand to soften. Set aside.

In another bowl, cut l can of apricot halves 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 apricot halves. Cover and 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. Stir constantly. Boil 2 minutes, stirring constantly. Remove from heat.

Blend a small amount of hot mixture into yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over med. heat until mixture comes to a boil, stirring constantly. Remove from heat and stir in margarine, 1/2 teaspoon vanilla and softened gelatin. Fold in 1/2 cup toasted coconut.

Refrigerate for 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 a large bowl, beat whipping cream until soft peaks form. Add 1 tablespoon sugar and 1/4 tsp vanilla and beat until stiff peaks form. Gently fold in apricot preserves.

Pipe or spoon whipped topping mixture over cooled filling. Garnish with toasted coconut and refrigerate 3 to 5 hours or until set. Store in refrigerator.

You can toast coconut in conventional over by spreading in a baking pan and bake at 350 for 7 to 8 minutes stirring occasionally.

Or you can toast by spreading on a microsafe dish and microwave on low for 4 1/2 to 8 minutes or until lightly browned tossing with a fork after each minute.