A sweet wonderful, cooked milk custard is poured into a baked pie shell and topped with dollops of coconut whipped cream, to make a pie Santa would love.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell, baked
- 1/4 cup water
- 1 tablespoon unflavored gelatin
- 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup shredded coconut
- 1/2 teaspoon almond extract
PREPARATION:
Pour cold water into a small bowl. Sprinkle gelatin on top of water and allow to soak 5 minutes.
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.
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.
Pour cooled milk mixture into pastry shell. Top with meringue mixture. Refrigerate pie for at least 2 hours before serving.