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This recipe for WHITE CHRISTMAS PIE, by , is from The Blomgren Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marideanne Blomgren
Added: Wednesday, August 6, 2008


1 9" pie shell, baked according to directions
1 envelope unflavored gelatin
1/4 Cup cold water
1/2 Cup Sugar
1/4 Cup flour
1/2 tsp salt
1 1/2 Cups milk
1/4 tsp almond extract
3/4 tsp vanilla extract
3 Egg whites room temperature (use boughten egg whites for safety)
1/4 tsp cream of tartar
1/4 Cup sugar
1/2 Cup whipping cream, whipped
1 cup flaked coconut

Soften gelatin in water, set aside. Mix sugar, flour, salt and milk in pan and cook over low heat stirring until boiling. Boil 1 minute stirring constantly. Remove from heat & stir in gelatin, almond & vanilla. When partially set, beat until smooth. Gently fold in whipped cream. Beat egg whites & cr. of tartar until foamy; slowly add sugar while beating until moist peaks form. Fold into gelatin mixture along with coconut. Pile into pie shell. Sprinkle with a little more coconut. Make poinsettias on top with red and green maraschino cherries cut into shapes. Chill well before serving, about 2 hours or more.

Personal Notes:
Personal Notes:
I began making this pie shortly after your dad and I were married.
The tradition is that it be made and eaten on Christmas Eve to ensure snow for Christmas Day ... thus a White Christmas.




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