Christmas Pie

This creamy pie with a coconut meringue topping is a tradition in my family. My grandmother started making this pie one Christmas and it was a standby from that point on. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 353 Calories

Ingredients

• ½ cup white sugar
• ¼ cup water
• ¼ teaspoon cream of tartar
• ½ teaspoon almond extract
• 3 egg whites
• 1 ½ cups milk
• ¼ cup all-purpose flour
• 1 cup shredded coconut
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked
• 1 tablespoon unflavored gelatin

Recipe Instructions

Step 1

Pour cold water into a small bowl. Sprinkle gelatin on top of water and allow it to soften for 5 minutes.

Step 2

In a medium saucepan, mix together 1/2 cup sugar, flour, and milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to cool completely.

Step 3

In a large glass or metal bowl, beat egg whites until foamy. Add cream of tartar. Continue to beat while gradually adding 1/2 cup sugar, until stiff peaks form. Fold in whipped topping, coconut, and almond extract.

Step 4

Pour cooled milk mixture into pastry shell. Top with meringue mixture. Refrigerate pie for at least 2 hours before serving.