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