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From Karen Danielson:  "My Mom, Catherine Babb Kerr, made this pie, Chess pie, and Dutch mince pie (see "Pastry and Pie" section of my book for recipes) every Christmas. They were all so delicious I could never decide which one to taste first. Today, it just doesn't seem like Christmas unless I make these pies."

White Christmas Pie

1 pie crust (9 inch) -- baked 
1/4 cup water -- cold
1 tablespoon unflavored gelatin (envelope)
1/2 cup sugar
4 tablespoons flour, all-purpose
1/2 teaspoon
1 1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup Cool Whip«
1 cup coconut shreds (reserve 2 tablespoons for garnish)

3 egg whites -- at room temperature  (Note)
1/4 teaspoon cream of tartar
1/2 cup sugar
maraschino cherries (red & green for garnish), halved

Prepare and bake pie shell. Set aside to cool.

Put 1/4 cup cold water in a small bowl and sprinkle with the unflavored gelatin; set aside to soften.

In sauce pan, mix together sugar, flour and salt; gradually add milk; cook over low heat, stirring constantly until it boils; allow to boil 1 minute; remove from heat, add softened gelatin and stir until dissolved. Set aside and 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 and continue beating until stiff and glossy; set aside.

When filling has partially set, beat with rotary beater until smooth; blend in vanilla and almond extract; gently fold in cool whip, then fold in meringue; last, fold in coconut.

Pour into baked pie shell and garnish with reserved coconut and red and green maraschino cherry halves.   Chill several hours.

Description: "Beautiful to look at-- scrumptious to eat!"

Serving Ideas : Serve well chilled. Store any remaining pie in refrigerator.

NOTES : *Recipe for pie crust may be found in both "Pastry and Pies" and "This and That" sections of my cookbook.  (Or you can use Pillsbury Prepared Pie Crust and proceed with baking, as directed. They are pretty good, and quick, if you are in a hurry).

Note from Bess:  Until the FDA is able to guarantee the eradication of salmonella, be sure to use pasteurized eggs or Eggland's Best in this recipe.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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