White Christmas Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
- 3 ounces unflavored gelatin
- 1/4 cup cold water
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup heavy cream, whipped to medium peaks
- 1 cup sweetened flaked coconut, plus more for sprinkling (optional)
- Red and green candied cherries, for garnish (optional)
- Soften the gelatin in the cold water.
- Combine 1/2 cup of the sugar with the flour and salt in a saucepan.
- Gradually stir in the milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat and stir in the gelatin, vanilla extract, and almond extract.
- Cool until lukewarm.
- Beat the egg whites and cream of tartar with an electric mixer on slow to medium speed until foamy, then add the remaining 1/4 cup sugar, 1 tablespoon at a time, and continue beating until soft peaks form.
- Fold the egg whites, whipped cream, and coconut into the gelatin mixture, then pour into the crust.
- Sprinkle with additional coconut if you like.
- Chill until set, about 3 to 4 hours, before slicing.
- Garnish with candied cherries if you like.
- Serve cold.
pie pastry, unflavored gelatin, cold water, sugar, allpurpose, salt, milk, vanilla, almond extract, egg whites, cream of tartar, heavy cream, coconut, red
Taken from www.epicurious.com/recipes/food/views/white-christmas-pie-390092 (may not work)