WHITE CHRISTMAS PIE
These pies were made for a church social supper and makes 6 pies- needless to say we ran out of this pie and had to give the recipe out - but I had it all typed out already for them- because the same thing happened last year. Now it is always requested and we always run out no matter how many are made! I don't remember where I...
Provided by Pat Duran
Categories Other Desserts
Time 1h
Number Of Ingredients 15
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.
CHRISTMAS PIE
Combine a few key Christmas flavours here to make a pie that both children and adults will adore
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course
Time 1h45m
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
- Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
- Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
- Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
- Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.
Nutrition Facts : Calories 488 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
WHITE CHRISTMAS PIE
Found this recipe in a Christmas book of the same name by Wanda Brunstetter. The book was sweet story about a young Amish couple and the pie sounds wonderful. Sure haven't tried it yet but want to for Christmas so am putting it here to save. Finally made this (for Spring and not Christmas) and it was very good. It is sweet and I used sweetened flaked coconut so next time may use unsweetened. But very light, fresh and pretty - a lovely desert to impress with. I'm wondering how it would be with a meringue topping!
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 2 pies
Number Of Ingredients 13
Steps:
- In small bowl, soak gelatin in cold water; set aside.
- In saucepan, mix 1/2 cup sugar, flour, salt and milk.
- Cook over low heat, stirring until mixture comes to a boil.
- Boil for 1 minute; remove from heat.
- Stir in softened gelatin.
- Cool.
- When partially set, beat until smooth.
- Blend in vanilla, almond extract and whipped cream.
- In separate bowl, beat egg whites and cream of tartar until stiff.
- Add 1/2 cup sugar and beat until soft peaks from.
- Fold into gelatin mixture; then fold in flaked coconut.
- Divide into baked pie shells.
- If desired, sprinkle with additional flaked coconut.
- Store in refrigerator until ready to serve.
Nutrition Facts : Calories 1914.4, Fat 100.6, SaturatedFat 44, Cholesterol 107.1, Sodium 1841.5, Carbohydrate 227, Fiber 11.2, Sugar 116.4, Protein 29.6
WHITE CHRISTMAS PIE
In the Amish communities this dessert is served on Thanksgiving in hopes of bringing a white Christmas
Provided by GingerlyJ
Categories Pie
Time 31m
Yield 2 pies, 10-15 serving(s)
Number Of Ingredients 13
Steps:
- in a small bowl soak gelatin in water.
- in a saucepan, mix 1/2 cup sugar, flour,salt and milk cook over low heat stirring until mixture comes to a boil.
- boil for 1 minute and remove from heat.
- stir in softened gelatin and cool.
- when Partially set beat until smooth.
- Blend in vanilla, almond extract and whipped cream.
- in a seperate bowl beat eggs and cream of tartar.
- add 1/2 cup sugar and beat until soft peaks form.
- fold into gelatin mixture then fold in baked coconut.
- divide equally into pie shells.
Nutrition Facts : Calories 293.4, Fat 12.7, SaturatedFat 6, Cholesterol 7.4, Sodium 338.2, Carbohydrate 40.6, Fiber 0.7, Sugar 24.6, Protein 4.7
WHITE CHRISTMAS PIE
This is a delicious, yet not-too-filling pie. It does remind you of a blanket of snow on Christmas morning.
Provided by Rhea
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Sprinkle gelatin over cold water; set aside to soften.
- Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
- Whip the cream until stiff. Gently fold into coconut mixture.
- In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.
Nutrition Facts : Calories 324 calories, Carbohydrate 43.9 g, Cholesterol 24 mg, Fat 14.5 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 8.4 g, Sodium 324.2 mg, Sugar 31.8 g
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