Baked 9" pie shell
1 env unflavored gelatin
1/2 c sugar
1/4 c flour
1/4 tsp salt
1-3/4 c milk
1/2 c heavy cream
3/4 tsp vanilla
1/4 tsp almond extract
3 egg whites
1 c flaked coconut
Combine gelatin, 1/2 c sugar, flour and salt in medium-size saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat, cool. If mixture becomes too stiff, beat with mixer or rotary beater until smooth.
Whip cream; fold it, the vanilla and almond extract into cooked mixture.
Beat egg whites until frothy. Gradually add remaining 1/2 c sugar, beating until egg whites are stiff but not dry. Fold egg whites and coconut into gelatin mixture. Turn into pie shell. Chill 3 to 4 hours, or until firm. To serve, decorate with pieces of maraschino cherries.
This pie was given to George Young by Ida Tolbert for Christmas 1997. She told me later she had won 1st place with this recipe.
1 env unflavored gelatin
1/2 c sugar
1/4 c flour
1/4 tsp salt
1-3/4 c milk
1/2 c heavy cream
3/4 tsp vanilla
1/4 tsp almond extract
3 egg whites
1 c flaked coconut
Combine gelatin, 1/2 c sugar, flour and salt in medium-size saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat, cool. If mixture becomes too stiff, beat with mixer or rotary beater until smooth.
Whip cream; fold it, the vanilla and almond extract into cooked mixture.
Beat egg whites until frothy. Gradually add remaining 1/2 c sugar, beating until egg whites are stiff but not dry. Fold egg whites and coconut into gelatin mixture. Turn into pie shell. Chill 3 to 4 hours, or until firm. To serve, decorate with pieces of maraschino cherries.
This pie was given to George Young by Ida Tolbert for Christmas 1997. She told me later she had won 1st place with this recipe.
Comments