White Christmas Pie
|Unflavored gelatin||1 Tablespoon (Knox)|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs) (Fresh)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut||1 Cup (16 tbs) (Angel Flake)|
|Baked pie shell||2|
Soften gelatine in cold water in a bowl; set aside.
Mix 1/4 cup sugar, flour, salt and milk together in a saucepan.
Cook it over low heat, stirring until it comes to a boil.
Boil it for 1 minute.
Remove from heat; stir in softened gelatine.
Let it all cool.
When partially set, beat with rotary beater until smooth; blend in vanilla and almond extract.
Gently fold in whipping cream that has been whipped stiff.
Make a meringue of 3 egg whites, the cream of tartar and the 1/2 cup of sugar.
Carefully fold it into the mix.
Put in 1 cup of coconut; put it all into 2 baked pie shells; sprinkle coconut on top.
Chill until set, about 2 hours.