Epiphany Pie


Susan Vega // Savor Your Saturday

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January 5  

 

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!

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