We found this recipe in a vintage 50th anniversary cookbook compiled by the booster club of Sacred Heart High School in Waterbury, Connecticut – the high school one of my mother’s close friends attended as a teen.
INGREDIENTS
To Make a 10” Pie Crust
6 tablespoons unsalted butter
1 ½ cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons granulated sugar
2 ½ tablespoons cold vegetable shortening
¼ cup ice cold water, plus more as needed
Filling
1 envelope unflavored gelatin
¼ cup water
2/3 cup granulated sugar, divided
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups whole milk
¼ teaspoon almond extract
¼ teaspoon vanilla extract
½ cup heavy cream
3 egg whites
¼ teaspoon cream of tartar
¾ cup shredded coconut plus more for sprinkling over top
2 cups heavy cream as topping
2 cups fresh diced strawberries, for topping
½ cup confectioners’ sugar to mix with strawberries
INSTRUCTIONS
White Christmas Pie
INGREDIENTS
To Make a 10” Pie Crust
6 tablespoons unsalted butter
1 ½ cups all-purpose flour
½ teaspoon kosher salt
1 ½ teaspoons granulated sugar
2 ½ tablespoons cold vegetable shortening
¼ cup ice cold water, plus more as needed
Filling
1 envelope unflavored gelatin
¼ cup water
2/3 cup granulated sugar, divided
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups whole milk
¼ teaspoon almond extract
¼ teaspoon vanilla extract
½ cup heavy cream
3 egg whites
¼ teaspoon cream of tartar
¾ cup shredded coconut plus more for sprinkling over top
2 cups heavy cream as topping
2 cups fresh diced strawberries, for topping
½ cup confectioners’ sugar to mix with strawberries
INSTRUCTIONS
- To make the crust, cut the butter into pats and place flat on a plate. Place the plate in the freezer while you work on the remaining ingredients.
- In the bowl of a food processor, place flour, salt and sugar and pulse to combine. Add cold shortening and pulse a few times. Add frozen butter and pulse until the butter is pea size.
- get the full instructions @ afamilyfeast.com
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