White Christmas Pie is an old fashioned recipe from decades ago, that is sure to surprise you with how delicious it is! My grandmother used to make a version of this when I was a little girl- I’m so happy to bring you this recipe for the Holidays!
When I was a child, my grandmother always made this pie but called it amish fluff pie. It was always my favorite. When she passed away, i continued making it every christmas I am so glad happy to be able to continue a holiday tradition.
I topped it with cherries but strawberries would work as well or even blueberries!
This pie is so easy to make and the flavor and lightness of the filling is outstanding– its a huge hit where ever its served!
The delicious coconut in the filling really sets it off flavor wise! it’s not too heavy, and just the perfect dessert to enjoy after Christmas dinner.
I used to make these and give them to friends and family for the holidays, they all constantly ask me to make them pies, but since my new baby daughter got her last month I dont have time!
This pie is wonderful for bake sales, pot lucks, holiday dessert or just an amazing light dessert that the entire family will be thanking you for!
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White Christmas Pie
- 1 Baked and cooled pie shell
- 1 envelope unflavored gelatin
- ¼ cup water
- 2/3 cup granulated sugar, divided
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups whole milk
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ½ cup heavy cream
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 cup shredded coconut
- 2 cups heavy cream as topping
- Cherries for topping
- Combine the gelatin packet with the 1/4 cup of water and stir to combine.
- Set aside to "bloom" a few minutes.
- In a medium sauce pan, add 1/3 cup of the sugar, flour, salt, and milk and whisking to combine. Heat the mixture over medium heat, bring it to a boil and cook it for one minute.
- Add in the gelatin mixture and whisk to combine then remove from heat.
- Whisk in the vanilla and almond extracts.
- Transfer the sauce pan from the stove to a bowl with ice to cool the mixture quickly, whisking to help speed up the process.
- Beat the 1/2 cup of heavy cream on high until you reach stiff peaks and set aside.
- Beat egg whites with cream of tartar and the remaining 1/3 cup of sugar until you reach stiff peaks and set aside.
- Transfer the filling to a large mixing bowl, and whip just to make the mixture creamy.
- Gently fold in the whipped cream, the whipped egg whites, and 3/4 cup of the shredded coconut with a rubber spatula until combined.
- Transfer the filling into the baked and cooled pie shell, spreading the top into an even layer with the rubber spatula.
- Whip the two cups of heavy cream to stiff peaks and using a large pastry bag with a large star tip, make a decorative top over the filling and then sprinkle with the remaining 1/4 cup shredded coconut over the top.
- Top with cherries and serve!