Coconut Pumpkin Chiffon Pie

Ingredients

• 1 1/4 cups sweetened shredded coconut (divided)
• 1 cup graham cracker crumbs
• 1/3 cup butter (melted)
• 1/2 cup milk
• 2 envelopes unflavored gelatin
• 15 oz. pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 4 eggs (large pasteurized, separated)
• 3/4 cup sugar (divided)
• 8 oz. mascarpone cheese
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract

Directions

• Preheat oven to 350 degrees. Place coconut on a baking sheet, and place in oven to toast for 8 to 10 minutes, stirring halfway through.
• In a medium bowl, mix together 1 cup coconut, graham cracker crumbs, melted butter, and 1 tablespoon sugar.
• Press mixture into a 10-inch pie plate and refrigerate. Note: You can also use a 9-inch plate. The filling will just be piled higher.
• In a 3-quart saucepan, whisk together milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring continuously, 1 minute or until gelatin dissolves.
• Stir in pumpkin, salt, cinnamon, nutmeg, ginger, egg yolks, and 1/2 cup sugar.
• Cook and stir mixture for 5 to 7 minutes. Do not let boil. Turn heat down if it starts to bubble.
• Pour mixture into a bowl and refrigerate for 40 minutes, stirring halfway through.
• About 15 minutes before the 40 minutes is up, beat egg whites at high speed with a whisk attachment until soft peaks form, about 8 to 10 minutes.
• Slowly add 1/4 cup sugar to egg whites and beat until stiff peaks form, about 2 to 3 minutes.
• Add 1/3 of egg white mixture into pumpkin mixture and fold in using a rubber spatula. Fold in another third and then the remaining egg whites.
• Pour into crust and chill 2 hours.
• Beat mascarpone cream and heavy whipping cream until soft peaks form. Gradually add sugar and vanilla and beat until mixture is stiff. Spread on top of pie. Sprinkle with remaining coconut and serve. Store leftovers in refrigerator.