White Christmas Pie
A vintage, fluffy chiffon pie intended to look like snow. The light and fluffy chiffon pie filling is flavored with vanilla, almond, and coconut.
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.
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