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We're so excited to share this family recipe that many of our co-workers know.[/caption]
This recipe comes to us from Elaine, part of our merchandising team. It's a family recipe requested by one of our FB readers, Charlotte, who remembers it being served in a local cafe that one of Elaine's relatives used to own. The recipe below is for a 9-inch pie shell, and at the end of this entry, you'll see the conversions for an 8-inch pie shell. Like many of our Amish Country pies, it's full of creamy goodness!
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Essential Glass Pie Plate, perfect for home-baked crusts! Available at lehmans.pro or Lehman's in Kidron, Ohio.[/caption]
First, pre-bake/blind bake a pie crust for your pie. Because this pie isn't baked, you must be sure to do the crust first!
White Christmas Pie
For 9’ pie
1/2 cup sugar
1/4 cup flour
1 envelope unflavored gelatin (1 Tbsp.)
1/2 t. salt
1-3/4 cup milk
3/4 t. almond flavoring
3 egg whites
1/4 cream of tartar
1/2 cup whipping cream, whipped
1 c. moist shredded coconut
Blend sugar, flour, gelatin and salt thoroughly in medium saucepan. Gradually stir in milk.
Cook over medium heat until mixture boils, stirring constantly. Boil 1 min. Place pan in cold water. Cool until mixture mounds slightly when dropped from spoon. Blend in flavorings. Carefully fold into a Meringue made of egg white, cream of tartar and sugar. Gently fold in whipped cream. Fold in coconut. Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill several hours until set. Serve cold. Delicious topped with crushed strawberries or raspberries.
For extra holiday festiveness, tint the coconut with red or green food coloring before topping pie.
For 8” pie 1/3 c. sugar 3 Tbsp. flour 2 tsp. unflavored gelatin ¼ t. salt 1-1/3 c. milk ¼ t. almond flavoring 2 egg whites ¼ t. cream of tartar 1/3 cup sugar 1/3 cup whipping cream, whipped ¾ c. moist shredded coconut
Follow cooking directions as above.
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