COCONUT ANGEL PIE

COCONUT ANGEL PIE image

Yield 6-8

Number Of Ingredients 22

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CRUST:
3/4 cup flour
1/4 tsp. salt
5 tbsp. shortening
1 Tbsp. egg (beat an egg slightly, then measure
1/4 tsp. white vinegar
1 tbsp. plus 2 tsp. ice cold water
FILLING:
1/2 cup granular sugar substitute (measures the same as sugar)
1/4 cup sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 3/4 cup skim milk
3/4 tsp. vanilla extract
1/4 tsp. almond extract
3 egg whites
1/4 tsp. cream of tarter
2 tbsp. sugar
1/4 cup plus 2 tbsp. granular sugar substitute
1 cup non-dairy, sugar-free topping
1 cup shredded angel flake coconut
Fresh strawberries for garnish

Steps:

CRUST: Mix flour and salt; cut in shortening with fork. Mix until crumbly. Mix egg, vinegar and water. Pour over flour mixture. Toss with fork. Form into ball, cover and chill at least 30 minutes. Place flattened ball of dough between two pieces of plastic wrap. Roll from center to edge until 1/8" thick. Fit pastry into 9-inch pie plate. Trim to 1/2-inch beyond edge; turn under. Flute edge of pastry. Prick bottom and sides well with fork. Line pie plate with parchment & weights such as dry beans. Bake at 400 degrees for 10 minutes. Remove paper and beans from pie plate and bake 2-4 minutes longer, until crust is lightly brown. Cool completely. FILLING: Blend first 4 ingredients thoroughly in saucepan. Stir in milk. Cook over medium heat, stirring constantly, until mixture is smooth and begins to boil. Cook and stir one minute. Remove from heat and place pan in ice water. Cool until mixture mounds slightly when dropped from spoon. Blend in flavorings. Beat egg whites with cream of tarter until soft peaks form. Gradually add 2 tbsp. sugar, beating till stiff and glossy peaks form. Add sugar substitute and mix well. Fold egg white mixture into cooled custard. Fold in whipped topping and then coconut. Spoon mixture into cooled pie crust. Chill pie several hours. Garnish with sliced strawberries if desired.