White Christmas Pie
A delightful White Christmas Pie, perfect for holidays, featuring a creamy coconut filling nestled in a graham cracker crust and topped with luscious whipped cream.
Equipment
- Saucepan
- Electric Mixer
- Large Bowl
- Small Bowl
- 9-inch pie dish
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
- 1.5 cups whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup heavy cream (for filling)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup shredded coconut
- 2 cups heavy cream (for topping)
- 1 graham cracker pie crust premade 9-inch
Instructions
- Prep Gelatin: In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of water. Let it sit for 5-10 minutes to soften.
- Make Ice Bath: Prepare an ice bath by filling a large bowl with ice and water. Make sure your saucepan can comfortably fit into it. Set aside.
- Start Custard: In a medium saucepan, whisk together 1/3 cup of the granulated sugar, flour, salt, and milk until smooth. Cook this mixture over medium heat, stirring constantly, until it reaches a gentle boil and thickens slightly for about 1 minute.
- Cool Custard Base: Remove the pan from the heat. Stir in the softened gelatin mixture until fully dissolved, then add the vanilla and almond extracts. Immediately place the saucepan into your prepared ice bath, stirring occasionally, to cool the mixture down quickly.
- Whip Cream (for filling): In a separate small bowl, use an electric mixer to beat 1/2 cup of heavy cream until firm, stiff peaks form. Set this aside.
- Whip Egg Whites: In another clean bowl, beat the egg whites with the cream of tartar and the remaining 1/3 cup of sugar until they are light, fluffy, and hold stiff peaks. Set this aside.
- Combine Filling: Transfer the cooled custard base into a large mixing bowl. Using an electric mixer, beat it until it's smooth and creamy. Gently fold in the whipped cream, the whipped egg white mixture, and the shredded coconut until everything is just combined and airy.
- Assemble Pie: Carefully spoon this delightful filling into your graham cracker pie crust, spreading it out evenly to create a smooth layer.
- Top with Cream: Whip the remaining 2 cups of heavy cream until it forms stiff peaks. Spread or pipe this luscious whipped cream over the pie.
- Chill & Serve: Place the pie in the refrigerator for at least 1 hour (or longer for a firmer set) before slicing and savoring this elegant treat!
Notes
Nutrition Information (per serving, estimated):
Calories: 380 kcal
Total Carbs: 45g
Net Carbs: 42g
Fats: 28g
Protein: 6g
Calories: 380 kcal
Total Carbs: 45g
Net Carbs: 42g
Fats: 28g
Protein: 6g
