Description
White Christmas Pie is a delightful holiday dessert featuring a flaky homemade pie crust filled with a creamy coconut and gelatin-based filling, topped with whipped cream and fresh strawberries in a sweet sauce. This festive pie combines rich textures and flavors perfect for winter 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 Butter for Crust: Cut the unsalted butter into pats and place flat on a plate. Put the plate in the freezer to chill while preparing other ingredients.
- Make Pie Dough: In a food processor bowl, pulse together flour, kosher salt, and granulated sugar. Add cold vegetable shortening and pulse several times. Add frozen butter and pulse until pieces are pea-sized. Gradually add ice cold water, pulsing between additions, and stop when dough comes together as a crumbly ball.
- Form and Chill Dough: Turn dough onto a floured surface, press it together into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Roll and Fit Dough: Roll chilled dough on a floured surface to a diameter two inches larger than a 10-inch pie plate. Transfer dough to pie plate, gently pressing to fit and crimp edges into a decorative high ridge. Place pie dough in freezer for 30 minutes to set.
- Blind Bake Crust: Preheat oven to 375 degrees Fahrenheit. Remove chilled dough from freezer, place parchment paper over it, and fill with pie weights or dry beans. Bake for 20 minutes. Remove weights and parchment, prick bottom with a fork to release steam, and bake for another 15 minutes until golden. Cool crust to room temperature.
- Bloom Gelatin: In a small bowl, dissolve unflavored gelatin in 1/4 cup water and set aside.
- Cook Filling Base: In a medium saucepan, whisk together 1/3 cup granulated sugar, flour, and salt. Gradually add whole milk while whisking. Cook over medium heat until boiling, then cook for 1 minute more.
- Add Gelatin and Flavorings: Whisk gelatin mixture into hot custard on the stove. Remove from heat and whisk in almond and vanilla extracts. Place saucepan in an ice water 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 remaining 1/3 cup granulated sugar until stiff peaks form.
- Combine Filling Components: Whip the cooled filling mixture in a mixer until creamy. Gently fold in whipped cream, beaten egg whites, and shredded coconut using a rubber spatula.
- Fill Pie Shell: Spread the coconut filling evenly into the cooled baked pie crust.
- Prepare Whipped Cream Topping: Whip 2 cups heavy cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe decorative whipped cream on top of the pie filling. Sprinkle additional shredded coconut over the topping.
- Make Strawberry Sauce: Dice strawberries and toss with confectioners’ sugar in a bowl. Allow the strawberries to release juice that mixes with sugar to create a natural sauce.
- Serve: Cut pie into 8 to 10 slices and serve with strawberry sauce spooned over each piece.
Notes
- To prevent dough shrinkage, ensure the dough is well chilled before blind baking and avoid stretching it when fitting into the pan.
- If you do not have pie weights, dry beans or uncooked rice can be used to weigh down the crust during blind baking.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk and check gelatin alternatives for vegan options.
- The pie is best served the same day but can be refrigerated for up to 2 days; add fresh strawberries just before serving.
- Be careful to fold whipped ingredients gently to maintain the airy texture of the filling.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
