This is a cherished family recipe offering a pie that will delight and warm the heart with its wonderful old-world charm and layered flavor palette.
Preheat oven to 350 degrees.
Crust:
- 1 ½ cups ginger snaps
- ½ walnuts or pecans
- ¼ cup butter, melted and cooled
- ½ tsp salt
In food processor, ground the cookies, nuts and salt until fine. Pour in butter and stir to evenly distribute. Press into 9 inch pie plate and bake until set, about 12 – 15 minutes. Let cool completely.
Mix in saucepan:
- ½ cup sugar
- ¼ cup flour
- 1 envelope gelatin
- ½ tsp salt
- 1 ¾ cup whole milk
Cook constantly over medium heat, stirring constantly, until just boiling. Boil (continue stirring) 1 minute. Cool over ice bath. Blend in 1 tsp vanilla and ½ tsp almond extract.
Meringue Mix:
- 3 egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
Whisk until stiff peaks form. Then gently fold in 1 cup whipped cream and 1 cup coconut. Fold in to cooled milk mixture and pour into prepared crust. Sprinkle top with more coconut. Refrigerate until firm, about 6 hours.
Enough for eight sweet children!