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White Christmas Pie

Ingredients

  • 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

Instructions

  • 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!