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Grapefruit And Coconut Angel Pie

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits April 1992 1 Servings

INGREDIENTS

4 Egg whites at room
temperature
1/4 t Salt
1/4 t Cream of tartar
1 c Sugar
1 c Sweetened flake coconut
1 Envelope unflavored gelatin
about 1 tablespoon
3/4 c Strained fresh grapefruit
juice
4 Egg yolks
1/2 c Sugar
8 oz Cream cheese, softened
1 c Well-chilled heavy cream
2 c Fresh grapefruit sections
cut from about 3
large grapefruit
cutinto 1/2-inch
pieces and drained
well
Fresh grapefruit sections
for garnish if
desired

INSTRUCTIONS

Make the shell:  In a bowl with an electric mixer beat the egg whites
with the salt  until they are foamy, beat in the cream of tartar, and
beat the  whites until they hold soft peaks. Beat in the sugar, a
little at a  time, beat the meringue for 5 to 7 minutes, or until it is
stiff and  glossy and the sugar is dissolved, and fold in the coconut.
Drop  heaping tablespoons of the meringue evenly around the edge of a
well-butter 9-inch (1-quart) pie plate, spreading the meringue with
the back of the spoon to form the side of the shell, and spread the
remaining meringue evenly over the bottom of the pie plate. Bake the
shell in the middle of a preheated 250F. oven for 1 1/4 to 1 1/3
hours, or until it if firm and very pale golden, turn off the oven,
and let the shell cool completely in the oven with the door ajar.
(Once the shell is cooled completely, it may be left overnight in the
oven with the door closed.)  Make the filling:  In a small bowl
sprinkle the gelatin over 1/4 cup of the grapefruit  juice and let it
soften for 1 minute. In a small saucepan whisk  together the egg yolks
and the sugar, add the remaining 1/2 cup  grapefruit juice, the gelatin
mixture, and a pinch of salt, and cook  the mixture over moderate heat,
whisking, until it registers 160F. on  a candy thermometer. Transfer
the yolk mixture to a metal bowl set in  a larger bowl of ice and cold
water and whisk it constantly until it  is thickened to the consistency
of raw egg white but is not set.  Remove the smaller bowl from the bowl
of ice and cold water and  reserve the bowl of ice and cold water for
later use. In another  metal bowl with an electric mixer beat the cream
cheese until it is  light, fluffy, and smooth, scraping down the side,
add the yolk  mixture, a little at a time, beating, and beat the
mixture until it  is smooth and combined well. Set the bowl containing
the cream cheese  mixture in the reserved bowl of ice and cold water
and whisk the  cream cheese mixture until is thickened and forms a
ribbon when the  whisk is lifted. In a bowl beat the heavy cream until
it holds stiff  peaks and whisk about one fourth of it into the cream
cheese mixture.  Fold in the remaining whipped cream gently but
thoroughly and fold in  the grapefruit pieces gently.  Pour the filling
into the shell, smoothing the top, and chill the pie,  uncovered, for 4
hours, or until the filling is set completely. (If  the pie is to be
chilled for more than 4 hours, cover it with plastic  wrap or wax
paper.) Just before serving garnish the pie with the  grapefruit
sections.  Gourmet April 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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