Ingredients
- 9 pastry shell
- 3 egg whites
- 1 gelatin (envelope unflavored)
- 350 ml milk
- 150 gr sugar
- 120 ml whipping cream
- 80 gr flaked coconut
- 60 ml water (cold)
- 32 gr all purpose flour
- 3 gr vanilla extract
- 1 gr salt
- 1 gr almond extract
- 1 ml cream of tartar
Additional flaked coconut -(opt.) Red & green candied -cherries Soften gelatin in cold water, and set aside. Combine half 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 quarter 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
