White Christmas Pie

Submitted by:
cloud-light chiffon filling

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 baked 9" pie shell, cooled
1 tablespoon gelatin
1/4 cup cold water
1/2 cup sugar
4 tablespoons flour
1/2 teaspoon salt
1 1/2 cup milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup whipping cream, whipped
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 cup moist shredded coconut


Soften the gelatin in cold water and set aside. Mix together in a saucepan the sugar, flour and salt. Add the milk and cook over low heat, stirring until it boils. Boil for 1 minute. Remove from heat and stir in the softened gelatin. Blend well and cool. When partially set, beat until smooth. Blend in the vanilla and almond extract. Fold in the whipped cream. Beat the egg whites with the cream of tartar until stiff and not dry. Gradually add the sugar and beat until stiff and thick, Fold into the filling. Gently fold in the coconut and pour into cooled pie shell. Sprinkle with additional coconut if desired. Chill until set (about 2 hours). Serve cold.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.