Delicious White Christmas Pie with Coconut
Submitted by acee
White Christmas pie with coconut, a chiffon-style holiday dessert with vanilla-almond custard, folded whipped cream and egg whites, set in a baked crust. Topped with candied cherries.
YIELD
12 servingsPREP
20 minCOOK
5 minREADY
3 hrsA vintage holiday pie that lands somewhere between a chiffon and a custard cream pie, layered with snowy coconut and dotted with red and green candied cherries for that retro Christmas tin look. The almond extract is what makes it taste like Christmas instead of just “coconut pie."
The structure comes from three folds. A flour-cooked custard base gets stiffened with gelatin, lightened with beaten egg whites for lift, then folded with whipped cream for plush body. Coconut goes in last so it stays in shreds rather than dissolving into the cream.
Stir the custard constantly while it cooks. Even one minute of unattended heat and the bottom scorches, ruining the snow-white color this pie depends on for its name.
Pro Tips
- Use room-temperature egg whites for full volume when whipping, cold whites stay flat
- Fold in the gelatin custard once it’s just cool to the touch but still pourable, fully set custard breaks apart in the fold
- Bake the pie crust blind and cool completely before filling, a hot crust melts the chiffon
- Chill at least three hours before slicing, the gelatin needs time to fully set into clean wedges
Variations
- Swap almond extract for orange or rum extract for a different holiday note
- Toast the coconut on top before garnishing for color contrast and deeper coconut flavor
- Skip the candied cherries and pile fresh raspberries on top for a less retro finish
Ingredients
Directions
Soften gelatin in cold water, and set aside.
Combine ½ cup sugar, flour, and salt in a saucepan; gradually add milk, stirring until blended.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat; stir in softened gelatin and flavorings.
Cool.
Beat egg whites (at room temperature) and cream of tartar until foamy; gradually add ¼ cup sugar, 1 tablespoon at a time, beating until soft peaks form.
Fold egg whites, whipped cream, and 1 cup coconut into gelatin mixture; pour into crust.
Sprinkle with additional coconut, if desired.
Chill until set.
Garnish with candied cherries.
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