White Christmas Pie Receita

Inspired by Wanda Brunstetter's heartwarming Christmas story, this White Christmas Pie is a light, refreshing dessert perfect for any occasion, not just Christmas! Imagine a cloud-like filling of creamy vanilla and almond, delicately folded with fluffy meringue and sweet coconut. This recipe creates a stunningly beautiful pie that's as delightful to look at as it is to eat. A touch of sweetness from the coconut makes this a truly memorable treat. Try it with unsweetened coconut for an even more refined taste! Consider adding a meringue topping for an extra touch of elegance.

Preparo 20 min

Cozimento 30 min

Calorias 1914.4 kcal

Proteína 59g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para White Christmas Pie

1 teaspoon unflavored gelatin
1/4 cup cold water
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream
3 large egg whites
1/4 teaspoon cream of tartar
1 cup sweetened flaked coconut
2 (9-inch) baked pie shells

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this White Christmas Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer White Christmas Pie

In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 1/4 cup cold water. Let stand for 5 minutes to bloom.
In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and 2 cups milk.
Cook over medium-low heat, stirring constantly, until the mixture comes to a boil.
Boil for 1 minute, stirring continuously.
Remove from heat and stir in the bloomed gelatin until completely dissolved.
Let the mixture cool slightly, stirring occasionally, until it begins to thicken (about 15-20 minutes).
Beat the cooled gelatin mixture with an electric mixer until smooth and fluffy.
Stir in 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1 cup heavy cream.
In a separate clean bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer until soft peaks form.
Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold the meringue into the gelatin mixture in three additions.
Fold in 1 cup sweetened flaked coconut (or unsweetened, to taste).
Pour the filling into 2 baked 9-inch pie shells.
Sprinkle with additional coconut, if desired.
Refrigerate for at least 4 hours, or preferably overnight, before serving.