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White Christmas Pie

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Ingredients
  Unflavored gelatin 1 Tablespoon (Knox)
  Cold water 1⁄4 Cup (4 tbs)
  Flour 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Vanilla 3⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs) (Fresh)
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Coconut 1 Cup (16 tbs) (Angel Flake)
  Baked pie shell 2
Directions

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.
Serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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