This recipe was found in a notebook belonging to Bertha, one of Mildred’s sisters. It was clipped out of an old newspaper and pasted onto a page of the notebook. It’s a festive-looking and showy pie offering a delicate almond-coconut flavor and a spongy, frothy texture somewhere between meringue and marshmallow, with a hint of chewiness from the coconut. It makes a delightful addition to any holiday table.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked

　　3 ounces unflavored gelatin

　　1/4 cup cold water

　　3/4 cup sugar

　　1/4 cup all-purpose flour

　　1/2 teaspoon salt

　　1 1/2 cups milk

　　3/4 teaspoon vanilla extract

　　1/4 teaspoon almond extract

　　3 egg whites, at room temperature

　　1/4 teaspoon cream of tartar

　　1/2 cup heavy cream, whipped to medium peaks

　　1 cup sweetened flaked coconut, plus more for sprinkling (optional)

　　Red and green candied cherries, for garnish (optional)

　　

Step 1

Soften the gelatin in the cold water. Combine 1/2 cup of the sugar with the flour and salt in a saucepan. Gradually stir in the milk and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from the heat and stir in the gelatin, vanilla extract, and almond extract. Cool until lukewarm.

　　

Step 2

Beat the egg whites and cream of tartar with an electric mixer on slow to medium speed until foamy, then add the remaining 1/4 cup sugar, 1 tablespoon at a time, and continue beating until soft peaks form. Fold the egg whites, whipped cream, and coconut into the gelatin mixture, then pour into the crust. Sprinkle with additional coconut if you like.

　　

Step 3

Chill until set, about 3 to 4 hours, before slicing. Garnish with candied cherries if you like. Serve cold.

　　Mrs. Rowe's Little Book of Southern Pies