Description
White Christmas Pie is a festive dessert featuring a flaky buttery crust filled with a creamy coconut and almond-flavored filling, topped with whipped cream, fresh strawberries, and a dusting of shredded coconut. This pie combines delicate textures and flavors perfect for holiday gatherings or special occasions.
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 on a plate in the freezer. In a food processor, pulse flour, salt, and sugar together. Add cold shortening and pulse. Add frozen butter and pulse until pea-sized. While pulsing, gradually add ice cold water until dough comes together. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll and Shape Crust: On a floured surface, roll dough two inches wider than a 10-inch pie plate. Place over the plate, press in gently, trim excess dough, and create a high scalloped edge. Freeze for 30 minutes to set.
- Bake the Crust: Preheat oven to 375 degrees Fahrenheit. Place parchment paper with pie weights or beans inside the crust. Bake for 20 minutes, remove weights and parchment, prick bottom with fork, then bake another 15 minutes until golden. Cool 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, combine 1/3 cup sugar, flour, and salt. Whisk in milk and bring to boil over medium heat, cook for 1 minute. Remove from heat, whisk in gelatin mixture, almond and vanilla extracts. Cool quickly in an ice bath.
- Whip Ingredients: Beat 1/2 cup heavy cream to soft peaks. In a separate bowl, beat egg whites with cream of tartar and remaining 1/3 cup sugar to stiff peaks. Whip cooled filling slightly in mixer until creamy.
- Combine Filling: Gently fold whipped cream, egg whites, and shredded coconut into the cooled filling mixture. Scrape evenly into the cooled pie shell.
- Prepare Topping: Whip 2 cups heavy cream to stiff peaks. Pipe decorative swirls over the pie filling and sprinkle with additional shredded coconut.
- Prepare Strawberry Sauce: Dice strawberries and mix with confectioners’ sugar until juicy and saucy.
- Serve: Cut the pie into slices and serve with strawberry sauce spooned over the top.
Notes
- Use ice-cold ingredients to ensure a flaky crust.
- Pie weights or dried beans prevent the crust from collapsing during blind baking.
- Cooling the filling quickly in an ice bath helps prevent a skin from forming.
- Whipping egg whites with cream of tartar gives better volume and stability.
- Fresh strawberries mixed with confectioners' sugar create a natural sauce without added liquids.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
