WHITE CHRISTMAS PIE

White Christmas Pie image

Provided by Pat Duran

Time 1h

Number Of Ingredients 15

11 c pineapple juice --- use 2c. for 1 pie
1 3/4 c all purpose flour---use 1/2 c. for 1 pie
2 tsp salt---use 1/4 teas. for 1 pie
2 Tbsp vanilla extract---use 1 t. for 1 pie
2 Tbsp almond extract---use 1 t. for 1 pie
8 pkg gelatin, unflavored--- use 2 pkg. for 1 pie
1 1/2 c water----use 1/4 cup for 1 pie
3 large lemons--- use 1 for 1 pie
1 1/2 lb 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 tsp cream of tartar--- use 1/4 teas. for 1 pie
1/4 c 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

Steps:

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.