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
Collection of recipes from “Great Sysops of the World” from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
Yields
1 Pie