My Grandmother’s White Christmas Pie

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 3/4 tsp Almond extract
  • 1/4 tsp Cream of tartar
  • 2 cups Granulated sugar
  • 1/2 tsp Salt
  • 3/4 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 1/2 cup Heavy cream
  • 1 3/4 cup Whole milk

• Desserts

  • 1 envelope Gelatin, Unflavored

Found on chattavore.com

Description

Ingredients

• 1 pie crust (use your favorite recipe or a store-bought crust)
• 2 cups granulated sugar, divided
• 1/4 cup all-purpose flour
• 1 envelope unflavored gelatin
• 1/2 teaspoon salt
• 1 3/4 cup whole milk
• 3/4 teaspoon almond extract
• 3/4 teaspoon vanilla extract
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup heavy cream
• 1 cup sweetened shredded coconut (or mix 1/2 cup sweetened coconut and 1/2 cup unsweetened coconut), plus another 2 tablespoons for decorating the top.

Directions

• Preheat the oven to 375 degrees. Form the pie crust in the dish and press a sheet of aluminum foil into the crust. Fill with pie weights. Bake until light brown, about 25 minutes. Set on a cooling rack to cool completely.
• Fill the sink with about 3 inches of water and 4 cups of ice (2 ice trays).
• In a medium saucepan, combine 1 1/2 cups of the sugar, the flour, the gelatin, and the salt. Gradually whisk in the milk. Set over medium high heat and bring to a boil, stirring constantly. Once the mixture boils, boil it for one minute. Remove from heat and place into the ice bath. Stir from time to time and allow to cool until the mixture mounds slightly when dropped from a spoon (this took about ten minutes for me). Stir in the vanilla and almond extracts.
• In a stand mixer or using a hand mixer with a large bowl, beat the egg whites and cream of tartar on high until soft peaks form. With the beater still going, gradually pour in the remaining half cup of sugar. Beat until stiff peaks form. Fold the beaten egg whites into the milk mixture.
• Wash and dry the mixing bowl. Beat the heavy cream on high until stiff peaks form. Fold into the milk and egg white mixture until completely combined, then fold in the coconut. Pour into the pie shell and sprinkle the remaining 2 tablespoons of coconut on top. Refrigerate for at least 4 hours, until firm.