For an extra coconut boost, lightly toast the flaked coconut before adding it to the filling and for garnish. Ensure the pie crust is completely cooled before adding the filling to prevent it from becoming soggy. If you're short on time, you can use store-bought whipped cream, but freshly whipped cream will give the pie a lighter, more delicate texture. To get the perfect stiff peaks with your meringue, make sure your bowl and beaters are completely clean and free of any grease or oil.
White Christmas Pie
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS57
Transport yourself to a winter wonderland with this ethereal White Christmas Pie. A delicate coconut and vanilla chiffon filling, crowned with a glistening layer of flaked coconut, evokes the magic of a snowy Christmas morning. It's light, refreshing, and utterly irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol24 mg
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Fiber1 g
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Protein5 g
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Saturated Fat8 g
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Sodium324 mg
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Sugar32 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let stand for 5 minutes to soften.
02
StepCreate the Base: In a medium saucepan, whisk together 1/2 cup of the sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture comes to a simmer. Simmer for 1 minute, continuing to stir, then remove from heat and transfer to a large bowl. (5 minutes)
03
StepIncorporate Gelatin and Coconut: Stir the softened gelatin into the hot milk mixture until completely dissolved. Allow the mixture to cool slightly, then beat with an electric mixer until smooth. Stir in the vanilla extract and 1 cup of flaked coconut. Set aside to cool further, allowing it to partially set. (15 minutes)
04
StepWhip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coconut mixture. (5 minutes)
05
StepPrepare the Meringue: In a clean, grease-free bowl, beat the egg whites until frothy. Add the cream of tartar and gradually beat in the remaining 1/2 cup of sugar until stiff, glossy peaks form. (7 minutes)
06
StepCombine and Chill: Gently fold the meringue into the coconut mixture, ensuring it's evenly distributed. Pour the filling into the prepared pie crust. Sprinkle the remaining 2 tablespoons of flaked coconut over the top. Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the pie to set completely. (2 hours+)
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Stevie Spencer
May 23, 2025This recipe is a keeper! I've already made it twice this month.
Gerda Cremin
Apr 29, 2025I was a little intimidated by the meringue, but the instructions were very clear and it turned out perfectly!
Amya Hane
Apr 24, 2025The coconut flavor is subtle and not overpowering, which is exactly what I was looking for.
Karlie Hegmann
Mar 29, 2025Next time, I'm going to try adding a little coconut rum to the filling for an extra kick!
Abraham Mayer
Jan 4, 2025My family raved about this pie! I will definitely be making it again next Christmas.
Millie Tremblayspencer
Dec 23, 2024This pie was a huge hit at our Christmas dinner! Everyone loved the light and fluffy texture.