Description
White Christmas Pie is a festive and creamy dessert featuring a flaky homemade pie crust filled with a luscious coconut and cream filling. Topped with whipped cream and fresh strawberries sweetened with confectioners’ sugar, this pie combines rich textures and delicate flavors perfect for holiday celebrations.
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 crust: Cut the butter into pats and place them flat on a plate. Freeze the butter while preparing the remaining ingredients for the crust.
- Make the 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 pieces form. Slowly add cold water while pulsing until dough comes together when pinched. Form dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Roll and shape the crust: On a floured surface, roll the chilled dough to 2 inches larger than a 10” pie plate. Transfer dough over the pie plate and gently press into the edges. Trim extra dough and pinch the edges into a high ridge, then form a decorative scalloped edge. Freeze the shaped crust for 30 minutes to set.
- Bake the crust: Preheat oven to 375 degrees Fahrenheit. Place parchment paper with pie weights or dry beans inside the crust to keep shape. Bake for 20 minutes, then remove weights and parchment, prick the bottom with a fork to release steam, and bake for an additional 15 minutes. Cool crust to room temperature.
- Bloom gelatin: In a small bowl, dissolve gelatin in 1/4 cup water and set aside.
- Make filling base: In a medium saucepan, whisk together 1/3 cup granulated sugar, flour, and salt. Gradually add milk and whisk until smooth. Cook over medium heat until mixture boils and thickens, about 1 minute. Remove from heat and whisk in the dissolved gelatin mixture, almond extract, and vanilla extract. Place the pan in an ice bath to cool quickly.
- Whip cream and egg whites: Beat 1/2 cup heavy cream to soft peaks. In a separate bowl, beat egg whites with cream of tartar and the remaining 1/3 cup granulated sugar to stiff peaks.
- Combine filling: Whip the cooled filling until creamy. Gently fold in whipped cream, beaten egg whites, and shredded coconut until evenly combined.
- Fill pie shell: Spread the filling mixture evenly into the cooled baked pie crust.
- Prepare topping: Whip 2 cups heavy cream to stiff peaks. Using a large pastry bag and star tip, pipe decorative swirls over the filling. Sprinkle extra shredded coconut on top.
- Prepare strawberry sauce: Combine diced strawberries with confectioners’ sugar in a bowl. Let the mixture sit until it releases enough juice to create a sauce.
- Serve: Cut pie into slices and serve with strawberry sauce spooned over the top.
Notes
- For a crispier crust, chill the dough well and use cold butter and shortening.
- If you don’t have pie weights, dried beans or rice work as a substitute.
- Make sure to cool the crust and filling completely before assembling to prevent sogginess.
- Use fresh, ripe strawberries for the best topping flavor.
- The decorative whipped cream topping is optional but adds a festive presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
