Apricot Coconut Cream Pie Recipe

• 1 pkt refrigerated pie crusts (15 ounce.) or possibly favorite pie crust recipe Filling:
• 1 env unflavored gelatin
• 1 c. apricot nectar
• 2 can apricot halves (16 ounce. ea.) liquid removed
• 1/2 c. sugar
• 1/4 c. cornstarch
• 1/4 tsp salt
• 1 3/4 c. lowfat milk
• 4 x egg yolks beaten
• 1 Tbsp. butter
• 1/2 tsp vanilla
• 1/2 c. coconut toasted* Topping:
• 1 c. whipping cream
• 1 Tbsp. sugar
• 1/4 tsp vanilla
• 2 Tbsp. apricot preserves melted (2 to 3)
• 1/2 c. coconut toasted*

Directions