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White Christmas Pie Recipe

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★★★★★

4.8 from 118 reviews

White Christmas Pie is a luscious, creamy dessert featuring a delicate gelatin-thickened custard base enhanced with vanilla and almond extracts, folded together with whipped cream, egg whites, and shredded coconut. Set in a premade graham cracker crust and topped with fluffy whipped cream, this pie is a refreshing, airy treat perfect for festive occasions or any time you want a light, coconut-flavored dessert.

Ingredients

Scale

Gelatin Mixture

  • 1 envelope unflavored gelatin
  • 1/4 cup water

Custard Base

  • 2/3 cup granulated sugar, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Whipped Components

  • 1/2 cup heavy cream (for folding)
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 2 cups heavy cream (for topping)

Additional

  • 2/3 cup shredded coconut
  • 1 premade graham cracker pie crust

Instructions

  1. Bloom Gelatin: In a small bowl, combine the unflavored gelatin and water. Let it sit for 5 to 10 minutes until the gelatin has fully bloomed and absorbed the water.
  2. Prepare Ice Bath: Fill a large bowl or container with ice and water large enough to hold your saucepan, and set it aside. This will be used later to quickly cool the custard.
  3. Cook Custard Base: In a large saucepan, whisk together 1/3 cup granulated sugar, flour, salt, and whole milk. Heat over medium heat and bring the mixture to a boil, stirring constantly. Boil for 1 minute to thicken the custard.
  4. Add Gelatin and Flavorings: Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the almond and vanilla extracts thoroughly. Immediately place the saucepan into the prepared ice bath and stir occasionally to cool the mixture rapidly.
  5. Whip Heavy Cream: In a small bowl, beat 1/2 cup heavy cream until stiff peaks form. Set aside for folding into the custard.
  6. Whip Egg Whites: In a separate bowl, beat the egg whites, cream of tartar, and the remaining 1/3 cup granulated sugar until stiff peaks form. This will lighten and aerate the custard.
  7. Combine Mixtures: Transfer the cooled custard from the saucepan to a large mixing bowl. Use an electric mixer to beat the custard until creamy. Gently fold in the whipped heavy cream, egg white mixture, and shredded coconut until just combined without deflating the airy texture.
  8. Assemble Pie: Pour and spread the custard mixture evenly into the premade graham cracker pie crust.
  9. Prepare Topping: Whip the remaining 2 cups of heavy cream until stiff peaks form. Spread or pipe this whipped cream over the top of the pie to create a fluffy, cloud-like topping.
  10. Chill: Place the completed pie in the refrigerator and chill for at least 1 hour before serving to allow the filling to set and flavors to meld.

Notes

  • For extra coconut flavor, consider toasting the shredded coconut lightly before folding into the filling.
  • Make sure to whip the egg whites and heavy cream to stiff peaks for the best airy texture.
  • Rapidly cooling the custard in the ice bath prevents lumps and helps incorporate the gelatin smoothly.
  • Use a sharp knife dipped in hot water to cut slices cleanly once the pie is chilled.
  • Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.

Keywords: White Christmas Pie, coconut pie, gelatin pie, no bake pie, whipped cream pie, holiday dessert, graham cracker crust pie

Find it online: https://www.sanacooks.com/white-christmas-pie-recipe/