This beloved recipe belongs to my husband's family. Christmas meals would not be considered complete without Grandma Peggy's White Christmas Pie.
Well, I was curious as to how they came upon this recipe and learned that not only is this a popular pie, there is a book who's title includes this dessert!
You could Google "White Christmas pie" but you may not find this exact version. Every recipe had used ingredients a little differently, but with the same goal in mind. A pie, white in color, creamy texture, coconutty flavor... And a resemblance of a frosty snow covered scene on Christmas morning.
White Christmas Pie
1/2 c. Sugar
1/4 c. Flour
1 envelope unflavored gelatin
1/2 tsp. salt
1 3/4 c. Milk
3/4 tsp. vanilla
1/4 tsp. almond extract
3 egg whites
1/4 tsp. cream of tarter
1/2 c. Sugar
1/2 c. Whipping cream, whipped or whipped, cold evaporated milk (Milnot)
1 c. Moist shredded coconut
2 baked and cooled pie crusts
For the filling: Blend thoroughly in saucepan: sugar, flour, unflavored gelatin, salt. Gradually stir in milk. Cook over medium heat until mixture boils, stirring constantly. Boil one minute. Place pan in cold water. Cool until mixture mounds slightly when dropped from spoon. Blend in vanilla and almond flavoring.
Beat egg whites, cream of tarter and sugar until egg whites are stiff.
Carefully fold filling into the meringue. Gently fold in whipped cream. Fold in moist coconut.
Pile into cooled baked pie shells. Sprinkle with shredded coconut. Chill several hours until set.
Yield: 2 pies
This was my first time making this beloved family recipe. I can't wait to see how it turns out!