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A chilled White Christmas Pie is served on a black plate resting on the white marble cooktop. A slice is cut, revealing the light, creamy layers inside.

White Christmas Pie Recipe

This creamy White Christmas Pie combines coconut, whipped cream, and light meringue, making it a dreamy, festive dessert perfect for holiday gatherings.
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Prep Time 30 minutes
Additional Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 324 kcal

Equipment

  • Mixing bowls
  • Saucepan
  • Rotary mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • 9-inch pie dish

Ingredients
  

  • 1 .25 ounce package unflavored gelatin
  • ¼ cup cold water
  • 1 cup white sugar divided
  • 4 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups milk
  • ¾ teaspoon vanilla extract
  • 1 cup flaked coconut
  • ½ cup heavy whipping cream
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 1 9-inch pie crust, baked
  • 2 tablespoons flaked coconut for topping

Instructions
 

  • Sprinkle gelatin over cold water and let it soften.
    A small black bowl on a white marble cooktop with unflavored gelatin being sprinkled over cold water. The gelatin begins to soften while a spoon rests nearby.
  • In a saucepan, mix sugar, flour, and salt. Gradually stir in milk and cook on low until it boils.
    A black saucepan on a white marble cooktop with sugar, flour, and salt being whisked together. The dry ingredients are ready to be combined with milk.
  • Boil for 1 minute.
    A black saucepan on a white marble cooktop as milk is gradually stirred into the sugar-flour mixture. The liquid simmers and starts to thicken.
  • Remove from heat, transfer to a bowl, and stir in softened gelatin.
    Softened gelatin is being stirred into the hot milk mixture in a black saucepan on the white marble cooktop. The mixture begins to partially set.
  • Once partially set, beat until smooth and mix in vanilla and coconut.
    The gelatin mixture is transferred to a black mixing bowl on the white marble cooktop and beaten until smooth. Vanilla extract and flaked coconut are ready to be folded in.
  • Whip heavy cream until stiff and fold it into the coconut mixture.
    A black mixing bowl on a white marble cooktop holds heavy whipping cream being whisked to stiff peaks. The fluffy cream is prepared to be folded into the coconut mixture.
  • Beat egg whites with cream of tartar until frothy, add sugar, and beat until stiff peaks form.
    A black mixing bowl on the white marble cooktop with egg whites being whisked with cream of tartar to a frothy consistency. Gradually added sugar helps form stiff peaks.
  • Fold into the mixture.
    Beaten egg whites are gently folded into the coconut mixture in a black mixing bowl on the white marble cooktop, creating a light and airy filling.
  • Pour the filling into the cooled pie crust and sprinkle with extra coconut.
    Flaked coconut is being sprinkled from a small black bowl over the filled pie on the white marble cooktop, creating a decorative topping.
  • Chill the pie for at least 2 hours or overnight before serving.
    A chilled White Christmas Pie is served on a black plate resting on the white marble cooktop. A slice is cut, revealing the light, creamy layers inside.