Ingrients & Directions


1 Envelope unflavored gelatin
1/4 c Cold water
1/2 c Sugar
1/4 c All-purpose flour
1/2 ts Salt
1 1/2 c Milk
3/4 ts Vanilla extract
1/4 ts Almond extract
3 Egg whites
1/4 ts Cream of tartar
1/4 c Sugar
1/2 c Whipping cream, whipped
1 c Flaked coconut
1 Baked 9-inch pastry shell
Additional flaked coconut
-(opt.)
Red & green candied
-cherries

Soften gelatin in cold water, and set aside.

Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add
milk, stirring until blended. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Boil 1
minute, stirring constantly. Remove from heat; stir in softened
gelatin and flavorings. Cool.

Beat egg whites (at room temperature) and cream of tartar until foamy;
gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks
form. Fold egg whites, whipped cream, and 1 C coconut into gelatin
mixture; pour into crust. Sprinkle with additional coconut, if
desired. Chill until set. Garnish with candied cherries.

Di Note: Made this one Christmas and received rave reviews. Very
pretty pie.

Di Pahl’s personal recipes-1994

Yields
1 Pie

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