White Christmas Pie – Celebrate the season with delight by indulging in the White Christmas Pie. This mouthwatering dessert is sure to steal the limelight at any holiday blowout. With its buttery crust, creamy filling, and a topping of strawberries this pie brings together the flavors of the season. It’s an irresistible treat that harmoniously merges butter, flour, sugar, and coconut to construct a symphony of sweetness and texture.
I can still vividly recall the first time I prepared this pie. It was a frigid evening, in December a few years ago. The kitchen was supplied with the aroma of crust and pungent strawberries. My husband, always fascinated by desserts was enchanted by the medley of coconut and strawberries. However, it was my child’s smile after taking a bite that truly solidified this recipe as an integral part of our family’s holiday tradition. Their eyes sparkled with every forkful they savored turning it into a memory within our household.
What makes this White Christmas Pie truly special?
What sets this White Christmas Pie apart? Firstly it brags a harmony of flavors – from the richness of its buttery crust to the velvety smoothness of its filling and the refreshing sweetness brought by the strawberry topping. Secondly, its texture is merely divine as it weds whipped cream, with crunchy shredded coconut. Lastly, this dessert is quite flexible. Can be customized to suit taste choices. For example, you can easily switch out strawberries, for raspberries or peaches if you like.
What You Need To Make This White Christmas Pie Recipe?
Unsalted Butter: We start with unsalted butter for the crust. It’s all about control here – controlling the salt level in our crust ensures that every bite is a perfect balance of flavor. Plus, there’s something deeply satisfying about cutting cold butter into flour, like you’re sculpting the foundation of something great.
All-Purpose Flour: All-purpose flour is the unsung hero of the baking world. It provides structure to our crust and thickness to our filling. It’s like the canvas we paint our flavors on.
Granulated Sugar: Granulated sugar does more than just sweeten the pie. It adds texture and depth. Think of it as the sprinkle of joy in our crust and filling.
Cold Vegetable Shortening: A little shortening goes a long way. It’s the secret handshake of the baking world, giving our crust that coveted flakiness. It’s like the magic wand that turns good into great.
Salt: Just a pinch of kosher salt, but oh, how it elevates the flavors! It’s like a dash of wisdom, enhancing everything it touches.
Cream of Tartar: This is the unsung hero when beating egg whites. It’s like a good friend, ensuring that they reach their full, fluffy potential without falling apart.
Shredded Coconut: This isn’t just any ordinary coconut. It’s a tropical whisper that brings a unique texture and a hint of holiday to the pie. It’s like the secret ingredient in a family recipe, passed down through generations.
Heavy Cream: Here’s where the richness comes in. Whether it’s whipped into soft peaks for the filling or stiff peaks for the topping, heavy cream is the lavish, indulgent part of this pie. It’s like wrapping your dessert in a velvet cloak.
Extracts: Almond and vanilla extracts are like the final, delicate brush strokes on a masterpiece. They’re not the center of attention, but their subtle presence ties everything together.
Fresh Strawberries: Imagine the burst of fresh, juicy strawberries on top, coated in a delicate dust of confectioners’ sugar. It’s like each slice of pie comes with a promise of a bright, sweet moment.
Steps To Make White Christmas Pie:
Step 1: Start by cutting the butter into pieces and placing them in the freezer for a while. In your food processor blend together the flour, salt and sugar. Add the shortening followed by the butter pulsing until the mixture has a crumb-like texture. Gradually incorporate ice water until a dough forms adding water if needed.
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Step 2: On a floured surface roll out the dough. Carefully fit it into your pie plate. Create a decorative edge. To prevent any sagging during baking place the crust in the freezer for 30 minutes.
Step 3: Preheat your oven to 375 degrees Fahrenheit. Use pie weights or dry beans, on parchment paper to bake the crust until it turns brown.
Step 4: While the crust is baking, hydrate gelatin in water. Cook a mixture of sugar, flour, salt and milk until it thickens; then add in gelatin and extracts. Rapidly chill this mixture over ice.
Step 5: Whip cream until soft peaks form. In another bowl beat egg whites with cream of tartar and sugar until stiff peaks are achieved. Gently fold these into the filling mixture adding shredded as the final touch.
Step 6: Fill your crust with this creamy filling mixture. Whip some cream. Pipe it over the top while sprinkling with coconut flakes.
Step 7: Combine diced strawberries, with sugar to allow them to create their syrupy sauce.
Step 8: Slice portions of this pie. Generously pour the strawberry sauce on top. Each mouthful is a tribute, to the season!
Tip:
One important aspect of the White Christmas Pie is its airy and light meringue, which is created by whipping egg whites and sugar. Achieving the meringue can truly elevate the pie from good, to extraordinary. Here’s a helpful tip to ensure your meringue turns out right:
Make sure your egg whites are at room temperature; This step is crucial as cold egg whites do not whip up well. Begin by separating the eggs while they’re still cold (it’s easier that way). Then allow the whites to come to room temperature for approximately 30 minutes. Room-temperature egg whites whip up quickly. Achieve volume due to their lower surface tension.
Furthermore when you beat the egg whites gradually add in the sugar once they have formed peaks. This gradual addition aids in dissolving the sugar resulting in a grit-free meringue. The outcome? A glossy stable meringue that holds its shape beautifully on top of your White Christmas Pie.
Mastering the art of creating a meringue is akin to capturing a piece of cloud from the sky and gracefully placing it on your pie – it’s that touch that transforms this dessert into an indulgence, for both your taste buds and eyes.
Frequently Asked Questions:
Can I use a different fruit instead of strawberries?
Sure! You have the freedom to try out raspberries or even a combination of berries instead of strawberries, for a twist.
How long can this pie be stored?
If stored in the refrigerator this pie can last up to 3 days, which makes it an excellent dessert option that you can prepare ahead of time.
Can I make a gluten-free version?
Definitely! All you need to do is replace the flour with your gluten-free blend, for both the crust and the filling.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Christmas Pie
Ingredients
For the 10-inch Pie Crust:
- 6 tbsp unsalted butter
- 1 1/2 c all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 2 1/2 tbsp cold vegetable shortening
- 1/4 c ice cold water plus more as needed
For the Filling:
- 1 envelope unflavored gelatin
- 1/4 c water
- 2/3 c granulated sugar divided
- 1/4 c all-purpose flour
- 1/2 tsp salt
- 1 1/2 c whole milk
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/2 c heavy cream
- 3 egg whites
- 1/4 tsp cream of tartar
- 3/4 c shredded coconut plus more for sprinkling over top
- 2 c heavy cream as topping
- 2 c fresh diced strawberries for topping
- 1/2 c confectioners’ sugar to mix with strawberries
Instructions
To make the crust:
- Cut the butter into pieces and briefly freeze them.
- In a food processor combine the flour, salt and sugar.
- Incorporate shortening and frozen butter, into the mixture by pulsing until it becomes crumbly.
- Gradually mix in ice water until a dough forms. If necessary add water.
- Form the dough into a disc shape wrap it up and refrigerate it for 30 minutes.
- Roll out the dough. Place it in a pie plate. Shape the edges as desired. Freeze for 30 minutes.
- Preheat your oven to 375°F (190°C). Use pie weights, on parchment paper to bake the crust for 20 minutes then remove the weights and continue baking for another 15 minutes until brown. Let it cool.
For the filling:
- Dissolve gelatin in water as instructed on its packaging.
- In a saucepan combine sugar, flour, salt and milk over heat until it comes to a boil. Then add gelatin along with any desired extracts/flavors to enhance taste. Allow it to cool over ice or refrigerate until set.
- Whip half a cup of cream until soft peaks form.
- Using a mixer or whisk beat egg whites with cream of tartar and remaining sugar until stiff peaks form.
- Combine the whipped cream beaten egg whites and coconut, with the filling by gently folding them together.
- Spread the filling evenly into the crust to fill it completely.
For the toppings:
- To make whipped cream beat 2 cups of cream until it forms peaks. Use this whipped cream to decorate the top of the pie and sprinkle some coconut on it for added flavor.
- To create a strawberry sauce dice fresh. Mix them with confectioner's sugar. Allow this mixture to sit for a while until it forms a sauce.
When serving:
- Cut slices of pie. Drizzle each slice with the delicious strawberry sauce. Enjoy this dessert!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
