White Christmas Pie was made by my sister-in-law, Wilma, when I was first married. I think
she got it out of an old Pillsbury cookbook. She's a great pie baker. I asked for the
recipe after the first bite. This pie is a great coconut pie because unlike coconut cream pie,
it will not sog the crust. The original recipe calls for whipping cream but I have substituted
Cool Whip. It doesn't seem like Christmas if you don't get a piece of White Christmas Pie. -- Patricia
Ingredients
1 cup sugar
1 envelope unflavored gelatin
1/4 cup flour
1/2 teaspoon salt
1 3/4 cup milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup whipping cream, whipped or 2 cups topping such as Cool Whip™
1/2 cup flaked coconut
Directions
In a medium saucepan, thoroughly blend 1/2 cup sugar, gelatin, flour and salt.
Gradually stir in milk
Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute.
Place pan in cold water. Cool until mixture mounds slightly when dropped from
spoon.
Blend in vanilla and almond extract
Carefully fold into meringue made of egg whites, cream of tartar and 1/2 cup sugar
Gently fold in whipping cream and coconut
Pour into pie crust
Sprinkle top with additional coconut and maraschino cherries (optional)
![[ Cadelyn Cuisine ]](../images/logo/cad2003.gif){kind=logo}
