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"This creamy pie with a coconut meringue topping is a tradition in my family. My grandmother started making this pie one Christmas and it was a standby from that point on. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients2 h 20 m servings 353 cals
Original recipe yields 8 servings (1 9-inch pie)
- Pour cold water into a small bowl. Sprinkle gelatin on top of water and allow it to soften for 5 minutes.
- In a medium saucepan, mix together 1/2 cup sugar, flour, and milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to cool completely.
- In a large glass or metal bowl, beat egg whites until foamy. Add cream of tartar. Continue to beat while gradually adding 1/2 cup sugar, until stiff peaks form. Fold in whipped topping, coconut, and almond extract.
- Pour cooled milk mixture into pastry shell. Top with meringue mixture. Refrigerate pie for at least 2 hours before serving.
Per Serving: 353 calories; 15.8 g fat; 49.3 g carbohydrates; 4.6 g protein; 4 mg cholesterol; 175 mg sodium. Full nutrition