Christmas pie

Christmas pie

It’s delicious without being too heavy with this pie. It does bring to mind a snow-covered Christmas morning.

Thirty minutes to be ready

Two hours and thirty minutes extra

Three hours all up.

Eight portions

The yield is one nine-inch pie.


  1. One flavorless package (.25 ounces) of gelatin
  2. A half-cup of chilled water.
  3. One cup of sugar powder
  4. One tablespoon all-purpose flour
  5. One-half teaspoon saltA
  6. quarter of a cup of milk
  7. Half a teaspoon of extra-virgin vanilla
  8. A single cup of coconut flakes
  9. Three egg whites
  10. can be whipped using ½ cup heavy cream.
  11. Half a teaspoon of cream of tartar
  12. One nine-inch pie crust, baked
  13. two teaspoons of coconut shredded finely
  14. Procedure
  • Sprinkle the gelatin over cold water and allow it to soften.
  • In a pot, combine 1/2 salt, sugar, and flour in a cup. Slowly stir in milk. Cook, stirring, over low heat until boiling. B
  • oil for one minute, then remove from the heat.
  • Transfer to a big bowl. Stir in the dissolved gelatin. Use a rotary mixer to blend it smooth once it has partially set.
  • Blend in vanilla and one cup of coconut.
  • Whip the cream until it becomes firm. Gently fold into coconut mixture.
  • In a another bowl, beat the egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating the egg whites until stiff peaks form. Fold into coconut mixture and combine. Pour the cooled filling into the pie crust.
  • Top with more coconut. Pie needs two hours to chill.maybe all night.

Information on Nutrition

(each serving)

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324 energy

44g of carbohydrates,

5 grams of protein

,and 15g of fat

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