Apricot-Coconut Cream Pie

Name: Apricot-Coconut Cream Pie
Prep time: 30 min
Total time: 4 h 40 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 envelope unflavored gelatin; 1 cup apricot nectar; 2 cans (16 oz each) 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 butter or margarine; 1/2 teaspoon vanilla; 1/2 cup coconut, toasted*; 1 cup whipping cream; 1 tablespoon sugar; 1/4 teaspoon vanilla; 2 to 3 tablespoons apricot preserves, melted; 1/2 cup coconut, toasted*

4 Ratings

0 Reviews

0 Questions

Prep 30 min
Total 4 hr 40 min
Ingredients 17
Servings 8

Enjoy delicious apricot and coconut pie made with Pillsbury™ refrigerated pie crust - a yummy dessert treat.

By Pillsbury Kitchens

Updated April 9, 2021

Make With

Pillsbury Pie Crust

Bake-Off® Contest 33, 1988

Harriet Warkentin
San Jacinto, California

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

1 envelope unflavored gelatin
1 cup apricot nectar
2 cans (16 oz each) 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 butter or margarine
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 coconut, toasted*

Steps

1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
2

Meanwhile 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 or food processor, place remaining can apricot halves and remaining 3/4 cup apricot nectar. Cover; blend or process until smooth.
3

In 2-quart saucepan, mix 1/2 cup sugar, the cornstarch and salt. Stir in milk and blended apricot mixture. (Mixture will look curdled.) Cook over medium heat, stirring constantly, until mixture heats to boiling and is slightly thickened. Boil 2 minutes, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Return egg yolk mixture to saucepan; mix well. Over medium heat, heat to boiling, stirring constantly. Boil 2 minutes, stirring constantly.
4

Remove from heat; stir in butter, 1/2 teaspoon vanilla and the gelatin mixture. Fold in 1/2 cup toasted coconut. Refrigerate about 30 minutes or until slightly thickened. Fold in apricot pieces. Spoon into crust. Cover; refrigerate about 45 minutes or until mixture is partially set.
5

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 cream mixture over cooled filling. Garnish with remaining 1/2 cup toasted coconut. Refrigerate 3 to 4 hours or until set. Cover and refrigerate any remaining pie.