White Christmas Pie
A Recipe from Sneaky Kitchen
Prepare & bake pie shell. Set aside to cool. Put 1/4 cup cold water in a small bowl & sprinkle with unflavored gelatin; set aside to soften.
In sauce pan, mix together sugar, flour & salt; gradually add milk; cook over low heat, stirring constantly until it boils; allow to boil 1 min; remove from heat, add softened gelatin & stir until dissolved. Set aside & allow to cool until partially set.To make meringue: beat egg whites with cream of tarter (make sure there is no grease in bowl or on beaters ) until fluffy; gradually add sugar & continue beating until stiff & glossy; set aside.
When filling is partly set, beat with rotary beater until smooth; blend in extracts; gently fold in cool whip, then meringue; last, fold in coconut. Pour into baked pie shell & garnish with reserved coconut & red & green maraschino cherry halves. Chill several hours. Store pie in refrigerator.