This recipe was first published in Mrs.Rowe’s Little Book of Southern Pies, (Random House, 2009). I’m posting here as a way of wishing you all a Happy Holiday Season. Peace. Love. White Christmas pie.
Clipped out of an old newspaper, and pasted to a notebook page belonging to Mrs. Rowe’s sister, Bertha, this pie is a festive-looking and showy pie offering a delicate almond-coconut flavor, and a spongy, frothy texture somewhere between meringue and marshmallow, with a hint of chewiness from the coconut. A delight to any Holiday table.
Makes one 9-inch pie
Plain Pie Pastry or Vinegar Pie crust
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon, salt
1 1/2 cup milk
3/4 teaspoon, vanilla extract
1/4 teaspoon, almond extract
3 egg whites at room temperature
1/4 teaspoon, cream of tartar
1/4 cup sugar
1/2 cup whipping cream, whipped to medium peaks
1 cup flaked coconut
Optional: Additional flaked coconut and red & green candied cherries
Soften gelatin in cold water, and set aside.
Combine the 1/2 cup 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 for one minute, stirring constantly.
Remove from the heat; stir in the softened gelatin and flavorings. Cool to lukewarm.
Beat the egg whites (at room temperature) and cream of tartar until foamy; gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form.
Fold the egg whites, whipped cream, and 1 cup coconut into gelatin mixture; pour into crust. Sprinkle with additional coconut, if desired.
Chill until set, about 3 to 4 hours.
Garnish with candied cherries if desired.