White Christmas Pie Recipe

Ingredients
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ cup cold water
<br>- 1 cup white sugar
<br>- 4 tablespoons all-purpose flour
<br>- ½ teaspoon salt
<br>- 1 ½ cups milk
<br>- ¾ teaspoon vanilla extract
<br>- 1 cup flaked coconut
<br>- ½ cup heavy whipping cream
<br>- 3  egg whites
<br>- ¼ teaspoon cream of tartar
<br>- 1 (9 inch) pie crust, baked
<br>- 2 tablespoons flaked coconut
<br><p></p>Directions
<br>step 1: Sprinkle gelatin over cold water; set aside to soften.
<br>step 2: Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
<br>step 3: Whip the cream until stiff. Gently fold into coconut mixture.
<br>step 4: In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut.  Chill pie for at least 2 hours or overnight.
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Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 1 cup white sugar
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
- ¾ teaspoon vanilla extract
- 1 cup flaked coconut
- ½ cup heavy whipping cream
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 (9 inch) pie crust, baked
- 2 tablespoons flaked coconut

Directions
step 1: Sprinkle gelatin over cold water; set aside to soften.
step 2: Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
step 3: Whip the cream until stiff. Gently fold into coconut mixture.
step 4: In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.

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