Remember last year’s Pieathalon?
I do – I made the fantastically old fashioned “Great-Grandma P’s Butterscotch Pie”. I couldn’t wait to get hold of mine this year………for those of you who don’t know, the Pieathalon is put on each year by the incredibly talented Yinzerella from Dinner is Served 1972. We all agree to make whatever pie she assigns us and then we find a pie from the 50’s through the 70’s. Some are old family favorites, some are found in old cookbooks, and some could be someone’s idea of a joke! This year, I got a White Christmas Chiffon Pie from Betty Crocker’s Picture Cook Book published in 1950. It was submitted by Ashley from A Pinch of Vintage. I have been following her blog since last year – she had a baby this year! And I’ve really enjoyed it, you should check her out. I was afraid I would not be able to participate this year with all the work of Yum Goggle but I am really happy that I was able to because I got a great pie and made a lady where my mother lives a very happy woman!
At first, the pie looked complicated but it was mostly how it was written. I had a scanned photo of the page and honestly it didn’t seem all that straight forward. Since I had to write it out for the post anyway, I wrote it out step by step and it seemed much more “doable” although, there are many steps – yet so worth it. Lo and behold, when I took it to my mother’s apartment and she took it to her game night, there was a woman there who had made the pie over and over at Christmas time for her family but lost the recipe years ago. She was so thrilled to have the recipe again, she did not wait to Christmas to make it for a specific daughter who had opined its loss for some time and the daughter was not disappointed! I love it when things work out like that because at the bottom of the page you can see that I could have been assigned any number of pies but I got this one and Ms. Lilly will forever be grateful. Let’s get on with the making of this 9 inch pie.
White Christmas Pie
1 Tablespoon of plain gelatin (I used 1 envelop of Knox plain – which is 1 Tablespoon)
¼ Cup very cold water
Put gelatin in the water and allow to soften.
½ Cup sugar
4 Tablespoons all-purpose flour
½ teaspoon salt
1 ½ Cups milk
Put the first three ingredients in a medium saucepan and slowly add the milk over a medium high heat until it comes to a boil. Allow to boil for 1 minute then take off the burner and put into a large bowl.
Stir in the softened gelatin.
Allow to cool completely. (I put mine in the fridge for about 30 minutes).
After cool, using a hand mixer, blend until smooth. This takes a few minutes.
¾ teaspoon vanilla (I used clear so the pie would stay white)
¼ teaspoon almond extract
Blend the above into the large bowl of mixture.
½ Cup whipping cream, whipped until stiff
Gently fold into mixture in big bowl.
3 egg whites
¼ teaspoon cream of tartar
½ Cup Sugar
1 Cup moist sweetened shredded coconut
Whip egg whites, cream of tartar and sugar into a nice stiff meringue then fold into big bowl mixture.
Finally very carefully fold in coconut.
Pour into a baked pie shell.
Sprinkle more coconut on top.
Chill in fridge until set (I did it overnight), slice and enjoy.
****this pie contained raw egg product. Since I was giving the pie to elderly people, I preheated the oven to 350F and set the pie, minus the coconut on top, into the oven for 10 minutes. It was just enough time for the egg whites to “cook”. Then I added the coconut on top and set it in the fridge overnight. *****
The pie set up wonderfully and was the hit of mother’s game night! I hope you enjoy it. I will be bringing it out again at Christmas! Now, check out all the other wonderfully cool and hip pie recipes in the 2nd Annual Pieathalon.
Kelli from Kelli’s Kitchen