I’m going to share a family recipe with you. Just you alone, so don’t tell anyone. It’s a secret.
White Christmas Pie. Ahhhh. The defining food of our family’s Christmas celebration.
In fact, I can’t think of Christmas without immediately thinking of White Christmas Pie.
Maybe it’s because we call it White Christmas Pie, but I can’t make it (and wouldn’t want to eat it) unless it really is Christmas. The recipe originated with my Grandma S., was handed down to my Mom and now the “kids” are responsible for the tradition of …the pie.
It’s not a difficult recipe to make, and if you happen to have a pre-baked pie crust, you can whip it up without having to use the oven. I’m particularly fond of no-oven recipes at a time when my oven is in constant use.
Most of the grand-kids like White Christmas Pie (the non-coconut version), but Charlie may be our biggest fan. At school last year, Charlie was asked to name the three things he liked most about Christmas. He said he loved that it was Jesus’ birthday, he loved the decorated Christmas Trees and he loved White Christmas Pie.
You can’t get better credentials.
While you don’t need many ingredients, once again, the recipe calls for unflavored gelatin. Fortunately, I have plenty. I use it for Lemon Glop, Marshmallows and White Christmas Pie so frequently pick up a box or two when I am at the store. If you need to borrow any, stop on by. I have plenty.
The recipe also calls for a pre-baked pie shell. I just know there are a bunch of you out there who are brilliant pastry chefs. I just know you will make your own pie crust. I just know that I will not be doing that.
I salute you.
Just look at all that luscious whiteness of ingredients. A veritable snowstorm of white (except that darned orange gelatin box).
Check out the pie shells. The first one, on the far left, I thought I had all the time in the world. By the time I got to the third shell, on the far right, it was more like “Oh my freaking goodness, tomorrow is Christmas Eve!”.
White Christmas Pie
- 1 pre-baked pie shell
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup sugar, divided
- 4 Tbsp flour
- 1/2 tsp salt
- 1 1/2 cup milk
- 3/4 tsp vanilla
- 1/4 tsp almond
- 1 cup whipping cream
- 1 cup coconut
- Soften the gelatin in 1/4 cup of water.
- In saucepan, mix in 1/2 cup of the sugar, the flour and the salt.
- Stir it all together.
- Gradually stir in the milk.
- Cook over low heat, stirring until it boils. Boil 1 minute.
- Remove the pan from the heat and stir in softened gelatin until it is dissolved.
- Cool until the mixture is partially set.
- Once the mixture has cooled beat with a rotary beater until smooth.
- Blend in the vanilla and almond extract.
- While you are waiting for the mixture to cool, whip 1 cup of whipping cream with the remaining 1/2 cup of sugar. The whipping cream should form stiff peaks.
- Gently fold in the whipped cream and the coconut to the cooled mixture.
- Pour into the prepared pie shell
- If you wish, sprinkle more coconut on the top.
- Chill for about 2 hours, eat and enjoy.
- If you would prefer, you can make this without any coconut at all.
- That's the way Charlie likes it.