white christmas pie

Name: White Christmas Pie
Prep time: 50 min
Cook time: 10 min
Cuisine: American
Ingredients: 11 cup(s) pineapple juice --- use 2c. for 1 pie; 1 3/4 cup(s) all purpose flour---use 1/2 c. for 1 pie; 2 teaspoon(s) salt---use 1/4 teas. for 1 pie; 2 tablespoon(s) vanilla extract---use 1 t. for 1 pie; 2 tablespoon(s) almond extract---use 1 t. for 1 pie; 8 package(s) gelatin, unflavored--- use 2 pkg. for 1 pie; 1 1/2 cup(s) water----use 1/4 cup for 1 pie; 3 large lemons--- use 1 for 1 pie; 1 1/2 pound(s) flaked coconut--- use 1 1/2 c. for 1 pie; 1 large container thawed topping---use1 small for 1 pie; 6 large egg whites---use 1 for 1 pie; 1 teaspoon(s) cream of tartar--- use 1/4 teas. for 1 pie; 1/4 cup(s) granulated sugar--- use 2 t. for 1 pie; - red and green maraschino cherries, optional; 6 - 8 or-9 inch baked pie shells---use 1 for 1 pie

(1 RATING)

395 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Oct 2, 2011

These pies were made for a church social supper and makes 6 pies- needless to say we ran out of this pie and had to give the recipe out - but I had it all typed out already for them- because the same thing happened last year. Now it is always requested and we always run out no matter how many are made! I don't remember where I got this recipe , but it was sometime in 1970. You can break it down to one or two pies for your convenience. I never tried freezing them because there were never any left- but you might try it - it should work well- just thaw 10 minutes before serving.

Rate

prep time 50 Min

cook time 10 Min

method Refrigerate/Freeze

yield makes six 8-in pies

Ingredients

11 cups pineapple juice --- use 2c. for 1 pie
1 3/4 cups all purpose flour---use 1/2 c. for 1 pie
2 teaspoons salt---use 1/4 teas. for 1 pie
2 tablespoons vanilla extract---use 1 t. for 1 pie
2 tablespoons almond extract---use 1 t. for 1 pie
8 packages gelatin, unflavored--- use 2 pkg. for 1 pie
1 1/2 cups water----use 1/4 cup for 1 pie
3 large lemons--- use 1 for 1 pie
1 1/2 pounds flaked coconut--- use 1 1/2 c. for 1 pie
1 large container thawed topping---use1 small for 1 pie
6 large egg whites---use 1 for 1 pie
1 teaspoon cream of tartar--- use 1/4 teas. for 1 pie
1/4 cup granulated sugar--- use 2 t. for 1 pie
- red and green maraschino cherries, optional
6 - 8 or-9 inch baked pie shells---use 1 for 1 pie

How To Make white christmas pie

Step 1

Combine flour and two (2)cups of pineapple juice mixing until creamy;set aside.(use 1/2 c. flour and 1/4 c. juice for 1 pie) In a large saucepan put 9 cups of pineapple juice and bring to a boil. Slowly stir in salt, vanilla, and almond extracts. (use 1 3/4 c. juice for 1 pie) Dissolve unflavored gelatin in water and add to saucepan mixture.(use 2 pkg. gelatin and 1/4 c. water for 1 pie) Slowly stir in pineapple and flour mixture to saucepan, stirring until thickened. set this custard aside to cool. Add juice of the 3 lemons and 1 pound of the coconut to the pineapple custard when cooled. Add whipped topping to custard mixture folding in gently. ( use 1 juice of 1 lemon and 1 c. coconut for 1 pie ) Beat 6 egg whites and cream of tartar till soft peaks form-(use 1 egg white for 1 pie) slowly add sugar and beat until stiff peaks form. Fold this into custard mixture gently. Spoon all mixture evenly into the 6 baked pie shells,(1 pie shell for 1 pie) sprinkle remaining coconut over tops and decorate with red and maraschino cherries(dried on paper towels) Chill in refrigerator until set and ready to serve.
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