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God-Daughter Angel Pie




Source of Recipe


Internet


List of Ingredients




Crust:
1 1/2 cups graham cracker crumbs, about 17
1/4 cup sugar
6 tablespoons melted butter
1/4 teaspoon cinnamon

Add all ingredients and mix well. Press on the bottom and up the sides of a 9-inch pie pan. Bake 10 to 12 minutes at 350 degrees.

Set aside to cool.

Filling:
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup sugar, divided in half
4 tablespoons flour
1/4 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup whipping cream
3 egg whites
1/4 teaspoon cream of tartar
1 cup coconut

Soften gelatin in water 5 to 10 minutes.

Mix sugar, flour and salt in saucepan, then add milk. Cook over low heat, stirring constantly, until boiling. Boil 1 minute, stirring. Remove from heat and stir in softened gelatin. Cool. When partially set, whip until smooth with electric mixer, then blend in extracts.

Whip the cream and fold into cooled milk mixture.

Whip egg whites with cream of tartar until satiny and stiff, but not dry. Gradually beat in remaining 1/2 cup sugar, for a stiff meringue. Fold into pie filling, then fold in coconut. Spread filling in pie shell, sprinkle with more coconut if desired. May be served with additional whipped cream and strawberries.



Recipe