Ingredients
- 9 pastry shell
- 3 egg whites
- 1 gelatin (envelope unflavored)
- 1 additional flaked coconut
- 1 1/2 c milk
- 3/4 c sugar
- 1/2 c whipping cream
- 1 c flaked coconut
- 1/4 c water (cold)
- 1/4 c all purpose flour
- 3/4 ts vanilla extract
- 1/2 ts salt
- 1/4 ts almond extract
- 1/4 ts cream of tartar
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
