Christmas Coconut Pie

• Dissolve in a small bowl and then set aside:
• 1 envelope unflavored Knox gelatin
• 1/4 c. cold water
• Mix together in a pot:
• 1/2 c. granulated sugar
• 4 T. flour
• 1/2 t. salt
• Add:
• 1 1/2 c. whole milk

Cook over medium heat, stirring often and then constantly so it doesn’t get scorched on the bottom! Boil for a full minute. Remove from heat. Stir in the gelatin. Be sure it is well blended. Chill completely. I use the freezer for maybe 20 minutes and then stir it again and place in the fridge until it is cooled. Remove from the refrigerator and blend in:

• 1/2 t. vanilla
• 1/2 t. almond extract
• 1/2 c. whipping cream, whipped
• Beat together:
• 3 egg whites
• 1/2 c. granulated sugar
• 1/4 t. cream of tartar

Fold into the mixture. You want it to be blended together, but not beat hard. Stir in 2 cups of coconut and pour into a baked pastry pie shell. Refrigerate for at least 4 hours but overnight or all day is best! ~~ I haven’t made this for a few years actually! But what I do remember doing is making the first part of the recipe before I went to bed and then finished it quickly in the morning when it had cooled all night in the fridge. Then it would have all day to set before serving in the evening. This is a fantastic “coconut cream pie” from scratch!