White Christmas Pie
When it comes to holiday desserts, it’s hard to beat the classics. And let me tell you, it doesn’t get much more classic than this White Christmas Pie. It’s light, airy, and white as snow from top to bottom. With layers of creamy filling, notes of coconut, and topped off with whipped cream, this treat is truly as magical as the winter wonderland that inspired it. It’s just the kind of dessert I want after a heavy holiday meal! If you’re looking for an elegant and timeless treat this holiday season, this is the pie to try!
The base of this pie starts with a classic graham cracker crust, you’re welcome to go with homemade or store-bought here. The filling itself begins with a milk and sugar custard thickened with a bit of gelatin. It’s then cooled and lightened with whipped cream and beaten egg whites. Almond and vanilla extracts bring the nostalgic notes, while the shredded coconut adds a delicate chewiness to each bite. The final results melt on your tongue but leave you wanting just one more forkful.
Once you’ve transferred the filling to the pie crust, a generous topping of whipped cream finishes things off. For a little extra holiday flair, sprinkle a few flakes of coconut over the top or add pops of fresh fruit like raspberries or cranberries. Whether you’re sharing it after Christmas dinner or saving a slice for a cozy evening by the tree, this pie captures everything we love about the season!
Ingredients
1 envelope unflavored gelatin
1/4 cup water
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
1/2 cup heavy cream
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup shredded coconut
2 cups heavy cream, for topping
1 premade graham cracker pie crust
Preparation
In a small bowl, add water and gelatin powder. Set aside for gelatin to bloom for 5-10 minutes.
Prepare an ice bath large enough for your saucepan to fit into, set aside until step 4.
In a large saucepan, mix together 1/3 cup granulated sugar, flour, salt, and milk. Bring mixture to boil over medium heat and boil for 1 minute while stirring.
Whisk in the gelatin mixture, then remove pan from heat. Mix in almond and vanilla extracts then place pan in the ice bath to rapidly cool.
In a small bowl, beat 1/2 cup heavy cream until stiff peaks form, then set aside.
In another small bowl, beat egg whites, cream of tartar, and the remaining 1/3 cup powdered sugar until stiff peaks form, then set aside.
Transfer the saucepan mixture into a large bowl and use an electric mixer to mix until creamy. Fold in the whipped cream, egg white mixture, and shredded coconut just until combined.
Transfer mixture to the pie crust and spread into an even layer.
Whip remaining 2 cups heavy cream until stiff peaks form and spread or pipe cream onto pie.
Chill for at least 1 hour before serving.