Description
Irresistible White Christmas Pie is a captivating culinary creation that embodies the magical essence of the holiday season. This treat evokes warmth, joy, and the feeling of a ‘White Christmas.’ It’s more than just food; it’s an experience.
Ingredients
Scale
- Cold butter, cut into pats (for crust)
- All-purpose flour (for crust)
- Salt (for crust)
- Granulated sugar (for crust)
- Cold shortening (for crust)
- Ice water (for crust, as needed)
- Gelatin powder
- Cold water (for gelatin)
- 1/3 cup granulated sugar (for filling base)
- Flour (for filling base)
- Salt (for filling base)
- Milk
- Vanilla extract
- Almond extract
- 1/2 cup heavy cream (for filling), whipped
- Egg whites
- Cream of tartar
- 1/3 cup granulated sugar (for meringue)
- Sweetened shredded coconut (for filling)
- 2 cups heavy cream (for topping), whipped
- Sweetened shredded coconut (for topping)
- Strawberries, diced
- Confectioners’ sugar
Instructions
- Prepare Pie Dough: Cut cold butter into pats and place on a plate in the freezer while preparing other ingredients. In a food processor, combine flour, salt, and granulated sugar; pulse to combine. Add cold shortening and pulse a few times. Add the frozen butter and pulse until the butter is pea-sized. While pulsing, gradually add cold water, one tablespoon at a time, until the dough comes together. Pour the dough onto a floured counter, press it into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
- Form and Chill Pie Shell: Remove the dough from the refrigerator and, on a floured surface, roll it out so it is two inches larger than your standard 10-inch pie plate. Place the dough over the pie plate and gently press it in, then up and over the edges. Trim any extra dough. Pinch the overhanging dough into a high ridge all around, then create a decorative edge. Place the completed pie dough in the freezer for 30 minutes to set up.
- Blind Bake Pie Shell: Preheat your oven to 375°F (190°C). Once the pie dough has chilled in the freezer for 30 minutes, remove it, add parchment paper, and either pie weights or dry beans. Bake for 20 minutes. Remove the pie weights or beans, and with a fork, puncture the bottom in a few places. Place back in the oven without the weights and parchment, and bake for 15 more minutes. Cool the baked pie shell completely to room temperature.
- Prepare Gelatin for Filling: While the crust is baking, start the filling by blooming the gelatin. Place the gelatin in cold water in a small bowl to dissolve and set aside.
- Cook Filling Base: In a medium saucepan, mix 1/3 cup of the granulated sugar, flour, and salt. Add milk and whisk to combine. Over medium heat, bring the mixture to a boil and cook for one minute. Add the bloomed gelatin mixture and whisk to combine, then remove from heat. Whisk in the vanilla extract and almond extract. Place the saucepan in a bowl with ice to quickly cool the mixture.
- Prepare Whipped Cream (for filling): Beat 1/2 cup of heavy cream to soft peaks and set aside.
- Prepare Meringue (for filling): Beat egg whites with cream of tartar and the remaining 1/3 cup of granulated sugar to stiff peaks and set aside.
- Combine Filling Components: Place the cooled whipped filling base into a mixer and whip just to make the mixture creamy. In a large bowl, place the cooled creamy filling and gently fold in the whipped cream, beaten egg whites, and sweetened shredded coconut using a rubber spatula. Scrape the mixture evenly into the baked and cooled pie shell.
- Prepare Whipped Cream Topping and Garnish: Whip the two cups of heavy cream to stiff peaks. Pipe a decorative top over the filling. Sprinkle some sweetened shredded coconut over the top. Mix strawberries with confectioners’ sugar to create a sauce for garnish.
- Chill and Serve: Cover the pie loosely and refrigerate for a minimum of 6-8 hours, or ideally overnight, to allow the filling to set completely. Slice carefully and serve. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Make sure to chill the pie thoroughly for best texture.
- Use fresh strawberries for garnish.
- Store leftovers properly to maintain freshness.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg