White Christmas Pie
This Christmas pie is peak mid-century in both how it looks and how it’s made. White Christmas pie briefly appeared on the American dessert scene in the 1950s through the 1970s, but today it’s largely a forgotten holiday dessert, and many people have never tasted one. This vintage pie recipe is incredibly light and fluffy, with a bright white filling and a snowy appearance that feels perfectly at home on a winter or holiday dessert table.
Table of Contents
What is White Christmas Pie?
White Christmas pie is a fluffy chiffon pie flavored with almond extract, vanilla, and coconut. The filling is snowy white, and when the pie is topped with whipped cream and a sprinkle of shredded coconut, the pie looks a bit like freshly fallen snow and is a perfect vintage holiday dessert.
Chiffon pies are light, airy desserts made by folding whipped egg whites, in other words meringue, into a base that has been thickened with unflavored gelatin. This technique creates a filling that sets well while still feeling soft and cloud-like in texture. In the case of white Christmas pie, a small amount of whipped cream is also folded into the filling, adding extra richness without weighing it down.
Monroe Boston Strause, once known as the “Pie King of LA,” is credited with developing chiffon pies, along with popularizing graham cracker crusts. He described creating chiffon pies while searching for a lighter alternative tol cream pies, combining the structure of gelatin with the airiness of meringue to achieve a uniquely delicate texture.
Where Did White Christmas Pie Come From?
White Christmas pie most likely first appeared in a Betty Crocker cookbook in the 1950s, during the height of mid-century home cooking. The recipe gained enough popularity to be reprinted in several American cookbooks over the decades, including a few editions of Southern Living cookbooks published in the 1990s.
Today, white Christmas pie has a very low search presence, and it rarely appears in modern baking conversations. When it does surface, it’s usually through a recipe shared online, a social media post from someone recreating it, or a nostalgic memory of a pie an older family member used to make. Many people encounter the recipe by chance while flipping through an old cookbook, rather than seeking it out intentionally.
Although the process involves several steps, the result is a uniquely light, delicate pie with a distinctly retro character. It’s a dessert that reflects its era, and one that’s well worth preserving and passing along.
Step-by-Step White Christmas Pie Recipe
Crust:
Most published recipes for white Christmas pie call for a fully blind-baked flaky pie shell. That said, this pie also works beautifully in a graham cracker crust, which is a simpler option. For an extra festive twist, a gingersnap crust adds warmth and spice that pairs especially well with the light, coconut-flavored filling.
White Christmas Pie Recipe:
Ingredients
- 2½t Unflavored Gelatin (7g)
- ¼c Water (57mL)
- ¾c Sugar, divided (150g)
- ¼c All-Purpose Flour (30g)
- 1¾c Whole Milk (415mL)
- ½t Salt
- ¾t Vanilla Extract
- ¼t Almond Extract
- ½c Heavy Whipping Cream (118mL)
- 3 Egg Whites
- ¼t Cream of Tartar
- ⅔c Sweetened Shredded Coconut (80g)
1.
Sprinkle 2½ teaspoons of gelatin over ¼ cup of cold water and let it sit for 5 minutes so the gelatin can bloom.
2.
Microwave the gelatin and water mixture for about 15 seconds, just until the gelatin melts.
3.
In a small pot, whisk together the flour and ½ cup of the sugar.
4.
While whisking continuously, slowly add the milk until smooth.
5.
Place the pot over medium heat and begin warming the mixture.
6.
Once the milk mixture is warm to the touch, slowly stream the melted gelatin into the pot while whisking to fully incorporate it.
7.
Reduce the heat to low and continue heating, whisking steadily. As soon as the mixture comes to a boil, whisk vigorously for 60 seconds, then remove the pot from the heat.
8.
Whisk in the vanilla extract, almond extract, and salt.
9.
Transfer the mixture to a large mixing bowl and allow it to cool until a candy thermometer reads 80°F (27°C). Depending on the temperature of your kitchen, this usually takes about 30 minutes.
Pro Tip: If you’d like to cool the base more quickly, place the mixing bowl in an ice bath and whisk continuously until the mixture reaches the target temperature.
10.
Once the base has cooled, set up a double boiler. In the heatproof bowl, whisk together the 3 egg whites, ¼ teaspoon of cream of tartar, and the remaining ¼ cup of sugar. Continue whisking gently and steadily until the mixture reaches 160°F (70°C).
Pro Tip: Cream of tartar helps stabilize meringue, making it easier to whip the egg whites to stiff peaks without them collapsing.
11.
As soon as the egg whites reach 160°F (70°C), immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
12.
Gently fold the meringue into the cooled filling base from step 9, mixing carefully until fully combined and no streaks remain.
A Note on This Recipe: Many older chiffon pie recipes skip the double-boiler step and whip raw egg whites directly in a stand mixer. However, the recipes on this site call for gently heating the egg whites before whipping to bring them to food-safe temperatures while still preserving a light, stable meringue.
13.
In a clean mixing bowl, using a stand mixer with the whisk attachment, whip the ½ cup of heavy whipping cream until stiff peaks form.
14.
Very gently fold the whipped cream into the filling mixture from step 12, mixing until everything is evenly combined.
15.
Fold in the ⅔ cup of sweetened shredded coconut until fully combined.
16.
Pour the filling into your prepared pie crust and refrigerate the pie for at least 6 hours, or until the filling is completely set.
Topping for White Christmas Pie:
Unsweetened whipped cream pairs especially well with white Christmas pie. The filling is already quite sweet, and plain whipped cream helps balance that sweetness without overpowering the delicate flavors of the almond, vanilla, and coconut. If you prefer a sweetened topping, you can use a classic homemade whipped cream recipe instead.
To make an unsweetened whipped cream topping, whip 1½ cups (355 mL) of heavy whipping cream until it holds stiff peaks. Pipe or spread the whipped cream evenly over the chilled pie. The whipped cream adds to the holiday pie’s snowy appearance and makes it feel even more festive. For extra texture and visual appeal, sprinkle a small amount of shredded coconut over the whipped cream before serving.
Other Mid-Century Pies
Cooking between the 1940s and 1970s was a particularly interesting period in American food history. World War II had ended, international influences were becoming easier to access, and home cooking began to shift in noticeable ways. As household refrigerators became more common and more affordable, home cooks gained the ability to make desserts that relied on chilling, whipping, and setting, opening up new possibilities that hadn’t been practical before.
During the mid-20th century, there was an explosion in the popularity of chiffon pies, icebox pies, and other chilled desserts.
- Lemon Chiffon Pie: A bright, citrusy chiffon pie that’s refreshing and tangy like a lemon meringue pie, but much lighter in texture.
- Millionaire Pie: A no-bake, Southern icebox pie typically made with crushed pineapple, sweetened condensed milk, and whipped cream. It often also has chopped nuts and coconut.
- French Silk Pie: A rich, chocolate pie with a silky, mousse-like filling. Despite being rich and decadent, the texture is still light and smooth.
- Grasshopper Pie: A mint-flavored cream pie inspired by grasshopper cocktails. There’s usually a bit of crème de menthe and/or crème de cacao.
These are just a few pie recipes that were extremely popular during the 20th century but have since dropped off in popularity. As I discover more, I’ll add them to my growing list of pies to make. If you have a mid-century pie you’d like to see revived, contact us here!
How to Store White Christmas Pie
White Christmas pie contains a significant amount of dairy in the filling, so it should always be kept refrigerated. Once set, cover the pie tightly with plastic wrap or store it in a large, airtight container in the refrigerator for 3-5 days. After the first couple of days, the crust will begin to soften as it absorbs moisture from the filling. Because this is a chilled chiffon-style pie rather than a baked fruit pie, it can’t be reheated or refreshed in the oven. For the best texture and flavor, serve white Christmas pie well chilled, straight from the refrigerator.
We love seeing your vintage pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
White Christmas Pie
Ingredients
Crust
White Christmas Pie Filling
- 2½ tsp Unflavored Gelatin (7g)
- ¼ cup Water (57mL)
- ¾ cup Sugar, divided (150g)
- ¼ cup All-Purpose Flour (30g)
- 1¾ cups Whole Milk (415mL)
- ½ tsp Salt
- ¾ tsp Vanilla Extract
- ¼ tsp Almond Extract
- ½ cup Heavy Whipping Cream (118mL)
- 3 Egg Whites
- ¼ tsp Cream of Tartar
- ⅔ cup Sweetened Shredded Coconut (80g)
Unsweetened Whipped Cream Topping
- 1½ cups Heavy Whipping Cream (355mL)
- ½ cup Sweetened Shredded Coconut for sprinkling over top of the pie
Instructions
Make the Base of the Chiffon Pie Filling
- Bloom the gelatin by sprinkling 2½ teaspoons of gelatin of ¼ cup of cold water. Let it sit for 5 minutes.
- Microwave the gelatin and water mixture for about 15 seconds, just until the gelatin melts.
- In a small pot, whisk together the flour and ½ cup of the sugar.
- While whisking continuously, slowly add the milk until smooth.
- Place the pot over medium heat and heat the mixture.
- Once the milk mixture is warm to the touch, slowly stream the melted gelatin into the pot while whisking to fully incorporate it.
- Reduce the heat to low and continue heating, whisking steadily. As soon as the mixture comes to a boil, whisk vigorously for 60 seconds, then remove the pot from the heat.
- Whisk in the vanilla extract, almond extract, and salt.
- Transfer the mixture to a large mixing bowl and allow it to cool until a candy thermometer reads 80°F (27°C).
Make the Meringue
- Once the base has cooled, set up a double boiler. In the heatproof bowl, whisk together the 3 egg whites, ¼ teaspoon of cream of tartar, and the remaining ¼ cup of sugar. Continue whisking gently and steadily until the mixture reaches 160°F (70°C).
- As soon as the egg whites reach 160°F (70°C), immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
- Gently fold the meringue into the cooled filling base from step 9, mixing carefully until fully combined and no streaks remain. Be sure not to deflate the meringue.
Finish the White Christmas Chiffon Pie Filling
- In a clean mixing bowl, using a stand mixer with the whisk attachment, whip the ½ cup of heavy whipping cream until stiff peaks form.
- Very gently fold the whipped cream into the filling mixture from step 12, mixing until everything is evenly combined.
- Fold in the ⅔ cup of sweetened shredded coconut until fully combined.
- Pour the filling into your prepared pie crust and refrigerate the pie for at least 6 hours, or until the filling is completely set.
Top the White Christmas Pie
- In a clean mixing bowl, using a stand mixer with the whisk attachment, whip 1½ cup of heavy whipping cream until stiff peaks form.
- Spread the whipped cream over the top of your cooled pie.
- Finish with as much sweetened shredded coconut sprinkled over the top as you desire.
