Recipe: White Christmas Pie/Angel Pie (7)

WHITE CHRISTMAS PIE
1 tbsp. gelatin
1 c. sugar
1/4 c. flour
1/2 tsp. salt
1 1/2 c. milk
3 egg whites
1/4 c. cold water
1/2 c. Cool Whip
1 tsp. vanilla
1/2 tsp. almond
1 c. coconut
1/4 tsp. cream of tartar
Dissolve gelatin in cold water. Cook 1/2 cup sugar, flour, salt and milk over low heat. Bring to boil and boil 1 minute. Stir in gelatin. Cool. Beat egg whites, cream of tartar and 1/2 cup sugar until stiff. Beat cooked mixture. Add vanilla, almond, and Cool Whip. Fold all together. Add coconut. Pour in baked pie shell. Chill 2 hours.

WHITE CHRISTMAS PIE
1/2 c. sugar
1/4 c. flour
1 pkg. unflavored gelatin
1/2 tsp. salt
1 3/4 c. milk
3/4 tsp. vanilla
1/4 tsp. almond extract
MERINGUE:
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. Cool Whip
1 c. coconut
Coconut
In a saucepan blend sugar, flour, gelatin and salt. Add milk. Cook on medium heat until mixture boils. Boil 1 minute. Remove from heat and cool in cold water until mixture thickens. Add vanilla and almond extract. Fold in meringue. Beat egg whites and cream of tartar until frothy. Add sugar and beat until glossy. Fold in Cool Whip. Fold in 1 cup coconut. Top with coconut. Refrigerate.

BARBARA'S WHITE CHRISTMAS PIE
1/2 c. sugar
1 pkg. plain gelatin
1 or 2 tbsp. almond extract
1 tsp. vanilla
1 3/4 c. milk
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1 carton Cool Whip
1 can coconut
Blend together 1/2 cup sugar, 1 package plain gelatin, 1 or 2 tablespoons almond extract, 1 teaspoon vanilla and 1 3/4 cups milk. Boil for 1 minute, stirring constantly. Put in cold water to cool rapidly! (Fold in flavorings after mixture cools.) Meringue: Beat together (until stiff) 3 egg whites (room temperature), 1/4 teaspoon cream of tartar, 1/2 cup sugar. Fold into milk mixture the meringue, 1 carton Cool Whip and 1 can coconut. Chill. Serve with crushed strawberries.

COCONUT CREAM CHIFFON PIE
3/4 c. shredded coconut
1/4 c. cold water
1/2 c. sugar
1 tsp. vanilla
2 c. heavy cream or Cool Whip
1 tbsp. gelatin (plain)
3 eggs, separated
1/4 tsp. salt
1 c. scalded milk
1 baked pie crust
Sprinkle gelatin in cold water. Combine egg yolks, sugar, salt, and vanilla. Add to hot milk, cook in double boiler until mixture coats spoon. Add gelatin to hot mixture, stir until dissolved. Chill until syrupy. Fold in stiffly beaten egg whites and 1 cup whipped cream. Pour into crust-lined pan and chill. Top pie with remainder of whipped cream. Sprinkle with coconut.

HAWAIIAN ANGEL PIE
4 c. milk
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. plus 2 tbsp. flour
1/4 c. cornstarch
2 eggs plus 4 egg yolks
1 cooked pie shell
1/4 c. butter
1 tsp. vanilla
4 egg whites
1 c. pineapple
1 c. whipped topping
1 c. coconut
Scald 3 cups milk. Add 1 cup sugar and salt and bring to boil. Mix flour, cornstarch and beaten eggs and yolks with rest of milk. Mix and add to hot mixture. Beat egg whites and add rest of sugar. Fold into custard and add coconut and pineapple. Pour into cooled pie shell. Very delicious!

AUNT JANE'S ANGEL PIE
--CRUST:--4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla--
FILLING:--4 egg yolks
1/2 c. sugar
Grated rind of 1 lemon
2 tbsp. fresh lemon juice
1/4 c. undrained, crushed pineapple -
optional1 c. whipping cream
1 tsp. vanilla
1 tbsp. sugar
1 1/2 c. coconut
Beat egg whites, salt, vanilla and cream of tartar together until they hold a peak. Add sugar slowly until shiny and thick. Put into well buttered Pyrex pie plate and bake at 275 degrees for 1 hour. Put all ingredients together in top of double boiler and stir until mixed. Place over boiling water in double boiler and cook until thick. Cool well. Spread lightly over meringue glaze and refrigerate for several hours. Serve with fresh whipped cream.

ANGEL PIE
1 1/2 c. sugar
1/4 tsp. cream of tartar
3 egg whites
3 tbsp. shredded coconut, browned
3 egg yolks
3 tbsp. lemon juice
1 tbsp. lemon rind
1/8 tsp. salt
1 pt. heavy cream
While oven heats to 275 degrees sift 1 cup sugar with 1/4 teaspoon cream of tartar. Beat 3 egg whites until they stand in stiff, not dry, peaks. Then add sugar (slowly). When meringue is very stiff, spread in over bottom of pie plate and up sides (well greased 9" pie plate) making bottom 1/4" thick, sides 1" thick. Sprinkle rim with coconut. Bake 1 hour. It should be crisp. Let cool.