Here is a different recipe for a White Christmas Coconut Whipped Cream Pie. It has coconut and merengue inside along with other light tasty flavors. Cut a piece of this white dessert tonight if you can’t wait until Christmas!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests at Christmas or anytime. Have fun and Happy Cooking!
Bake a 9-inch pastry shell according to package directions. Let cool. Set aside.
In a heavy medium sized pan, blend with whisk 1/2 C sugar, 1/4 C flour, 1 T. unflavored gelatin, and 1/2 t. salt. Gradually stir in 1 3/4 C milk. Stir with wooden spoon over medium heat until mixture boils. Boil for 1 minute.
Remove from heat; place pan in cold water. Cool until mounds form when dropped from a spoon. Blend in 3/4 t. Pure Vanilla Extract and 1/4 t. Almond Extract. Set aside.
Prepare meringue by beating with electric mixer, 3 large egg whites and 1/4 t. cream of tarter until firm.
Gradually add 1/2 C sugar while beating whites until very stiff and glossy.
Fold first mixture into meringue.
In a bowl, whip with electric mixer, 1/2 C heavy whipping cream until fluffy. Fold into meringue mixture.
Fold in 1 C sweetened flaked coconut.
Pour white filling into cooled baked pie shell. Sprinkle with additional sweetened flaked coconut, if desired. Chill 2 – 3 hours to blend flavors. Cut and serve. Serves 6.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!