White Christmas Pie
Indulge in the nostalgic charm of a White Christmas Pie, a show-stopping no-bake dessert that’s as beautiful as it is delicious. This airy, snow-white pie boasts a unique toasted coconut crust that’s both fragrant and crunchy, perfectly cradling the light, silky filling made from whipped cream, fluffy egg whites, and a touch of vanilla and almond extracts for a delicate flavor. Enhanced by the subtle creaminess of gelatin-set milk, this recipe is the epitome of a festive treat. Ideal for holiday gatherings, this pie can be adorned with billowy whipped cream and a sprinkle of shredded coconut for an elegant, wintery finish. Quick to prepare and effortlessly stunning, this dreamy dessert is destined to impress at your Christmas table.
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Recipe Information
Ingredients
- 1.5 cups Shredded sweetened coconut
- 3 large Egg whites
- 0.25 cups Granulated sugar
- 1 packet Unflavored gelatin
- 0.25 cups Cold water
- 1.5 cups Whole milk
- 0.5 cups Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 0.5 cups Heavy cream
- 1 cup Whipped cream (optional for topping)
- 0.25 cups Additional shredded coconut (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
Spread 1.5 cups of shredded sweetened coconut evenly over the bottom and sides of a 9-inch pie pan, pressing down lightly to form a crust.
Bake the coconut crust in the preheated oven for 10 minutes, or until the edges are lightly golden. Remove from oven and let it cool completely.
In a small bowl, sprinkle 1 packet of unflavored gelatin over 1/4 cup of cold water and let it bloom for 5 minutes.
In a medium saucepan, heat 1.5 cups of milk over medium heat until it just begins to simmer but does not boil.
Stir 0.5 cups of granulated sugar into the milk until fully dissolved. Remove from heat and whisk in the bloomed gelatin until fully dissolved.
Add 1 teaspoon of vanilla extract and 0.5 teaspoons of almond extract to the milk mixture and stir to combine. Let the mixture cool to room temperature.
In a clean mixing bowl, beat 3 large egg whites until soft peaks form. Gradually add 0.25 cups of granulated sugar and continue beating until stiff peaks form. Set aside.
In a separate bowl, whip 0.5 cups of heavy cream until medium peaks form.
Gently fold the whipped cream into the cooled milk mixture until combined.
Next, carefully fold in the beaten egg whites to create a light and airy filling.
Pour the filling into the cooled coconut crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or until set.
Optionally, top the pie with whipped cream and a sprinkle of shredded coconut before serving.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 251.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 526 mg | 40% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
