This chiffon Christmas pie has a delicious sweet and creamy coconut and vanilla filling. The layer of flaked coconut on top will remind you of a blanket of snow on Christmas morning!
Ingredients
- 1 package unflavored gelatin , .25 ounce
- 0.25 cups cold water
- 1 cup white sugar
- 4 tablespoons all-purpose flour
- 0.5 teaspoons salt
- 1.5 cups milk
- 0.75 teaspoons vanilla extract
- 1 cup flaked coconut
- 0.5 cups heavy whipping cream
- 3 eggs whites
- 0.25 teaspoons cream of tartar
- 1 pie crust , 9 inch
- 2 tablespoons flaked coconut
Instructions
-
1
Sprinkle gelatin over cold water; set aside to soften.
-
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.
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3
Whip the cream until stiff. Gently fold into coconut mixture.
-
4
Beat egg whites in a clean bowl until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture.
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5
Pile filling into prepared pie shell. Sprinkle with additional flaked coconut. Chill pie for at least 2 hours or overnight before serving.
Nutrition Facts
Per serving
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