Description
White Christmas Pie is a festive dessert featuring a flaky homemade pie crust filled with a creamy coconut gelatin filling, topped with whipped cream, shredded coconut, and fresh strawberries in a sweet sauce. Perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Pie Crust
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 2 1/2 tablespoons cold vegetable shortening
- 1/4 cup ice cold water, plus more as needed
Filling
- 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
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup shredded coconut plus more for sprinkling over top
Topping
- 2 cups heavy cream
- 2 cups fresh diced strawberries
- 1/2 cup confectioners’ sugar
Instructions
- Prepare the butter for crust: Cut the butter into pats and place flat on a plate. Freeze while preparing other crust ingredients.
- Make the crust dough: In a food processor, pulse together flour, salt, and sugar. Add cold shortening and pulse a few times. Add frozen butter and pulse until pea-sized. Gradually add cold water while pulsing until dough comes together when pinched.
- Form and chill dough: Transfer dough to floured surface, press into a disc, wrap with plastic wrap, and refrigerate for 30 minutes.
- Roll out and shape dough: On a floured surface, roll dough to 12 inches diameter. Fit over a 10-inch pie plate, trim excess, and pinch edges to form a high decorative scalloped ridge. Freeze 30 minutes to set.
- Bake crust: Preheat oven to 375°F. Line chilled crust with parchment and pie weights or dry beans. Bake 20 minutes, remove weights and parchment, prick bottom with a fork, and bake 15 more minutes until golden. Cool to room temperature.
- Bloom gelatin: In a small bowl, dissolve gelatin in water and set aside.
- Prepare filling base: In a saucepan, whisk 1/3 cup sugar, flour, and salt. Gradually whisk in milk. Cook over medium heat until boiling and cook 1 minute.
- Add gelatin and extracts: Whisk in gelatin mixture and remove from heat. Stir in almond and vanilla extracts. Cool quickly by placing saucepan in ice bath.
- Whip cream: Beat 1/2 cup heavy cream to soft peaks and set aside.
- Whip egg whites: Beat egg whites with cream of tartar and remaining 1/3 cup sugar until stiff peaks form. Set aside.
- Mix filling: Whip cooled filling mixture briefly to make creamy. Gently fold in whipped cream, egg whites, and shredded coconut.
- Fill crust: Spread filling evenly into cooled baked crust.
- Make decorative topping: Whip 2 cups heavy cream to stiff peaks. Pipe decorative swirls over filling and sprinkle additional shredded coconut on top.
- Prepare strawberry sauce: Mix diced strawberries with confectioners’ sugar and let sit to form a sauce.
- Serve: Cut pie into slices and serve with strawberry sauce spooned over the top.
Notes
- Freezing the butter and dough helps create a flaky crust.
- Blind baking the crust with weights prevents collapsing and sogginess.
- Baking times may vary based on oven; watch for golden crust color.
- Use fresh strawberries for the topping to ensure the best flavor and sauce consistency.
- You can substitute coconut with another ingredient if desired, but it is a key flavor in this recipe.
- Ensure egg whites are at room temperature for better whipping volume.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
