Classic No-Bake White Christmas Pie

Sometimes you need a lighter option on your dessert spread for the holidays. This white Christmas pie has a light filling with coconut and almond extract mixed in. All topped off with a graham cracker crust. There is a small step on the stovetop but the fridge will finish the job for you.

This is a great pie to have in the fridge when you’re starting your holiday baking. You can make it the night before and cover it once your topping is set. It’s pretty enough as it is with the white filling and whipped cream. But I like to sprinkle a little extra coconut on top to make it look snowy.

Why You’ll Love This White Christmas Pie

I love how light this pie is. With the whipped cream and egg whites you get a light fluffy consistency. And the coconut gives it a slight chew. It’s nice to have the texture from the graham cracker crust under it as well. Not too heavy of a pie but not too bland.

If your oven is being used by something else you can always make this pie. All you have to do is put the filling on the stove for a short time. Then you can let it cool and put it all together. Yes you will have some bowls to clean. But not the worry of whether my pie will be done or not. Always nice to have a dessert completed ahead of time when your working on all of your gravy.

Ingredients You’ll Need

Unflavored gelatin, water, sugar, flour, salt, milk, vanilla and almond extract, heavy cream, egg whites (must be able to be whipped), cream of tartar, shredded coconut and graham cracker crust. You will also need some bowls to whip the cream and egg whites.

Coconut

You’ll be using sweetened shredded coconut. This will give you that taste and slight chewiness in your pie. You don’t use a lot of it so it’s subtle. But you can definitely taste it with the cream and custard. I would save some to put on top if you want to. You can also pulse your coconut in the food processor to make it a little smaller for your pie. Just don’t overdo it or it will get to fine.

Gelatin

We’re using gelatin to help our pie hold it’s shape. Since we’re whipping the filling you will want something to help hold it when cutting it. You want to sprinkle your gelatin over cold water. Allow it to sit for about 5-10 minutes. It should absorb all of the water and be a thick consistency. Whisk into your hot custard and make sure there are no small lumps left.

Almond Extract

Use a small amount of almond extract. I know I always like to use it in my recipes but use the correct measurement. Only a 1/4 teaspoon is called for. You want it to complement the vanilla and coconut. Not overpower the pie. If you don’t care for almond extract or can’t use it. Just omit it and add a little more vanilla. You will still have coconut flavor.

Graham Cracker Crust

Using a store bought graham cracker crust makes this easy. Especially when your holiday week is in full swing. It will give you that crumbly crust to go along with your light pie filling. No oven needed either! If you want to make your own graham cracker crust you can do that. You can also use a vanilla wafer crust or pie crust. As long as your crust is cooled before you fill it.

Directions

Have all your ingredients measured before starting your custard. Also have your large bowl with ice water ready. When you take your saucepan off of the stove you’ll want everything nearby.

Add Gelatin

Add your cold water to a small bowl. Sprinkle your gelatin over the top of the water. Allow it to sit for 5-10 minutes. While your getting your other ingredients ready. Your gelatin should absorb the water and be a thicker consistency.

Create Custard

Add your flour, salt, sugar and milk to a medium saucepan. Whisk to combine. Cook on medium heat. Stir continuously and be sure to hit all corners of your saucepan. Once it reaches a simmer cook for 1 minute. Take off heat.

Let Cool

Whisk in your gelatin that you let bloom. Then add your vanilla and almond extract. Place your saucepan in your bowl of ice water. Make sure the ice water does not go over the top of your saucepan. Stir every so often until it reaches room temperature. Don’t let it cool all the way down.

Whip Egg Whites And Cream

Add your pasteurized egg whites and cream of tartar to a bowl. Beat until soft peaks form. Add the rest of your sugar and continue to beat until stiff peaks form. In another bowl beat your 1/2 cup of heavy cream. Until stiff peaks form. Keep your cream cold if you still need to let your custard cool down.

Chill Pie

Once your custard is cool beat until smooth. Fold in your whipped cream, egg whites and coconut. Place your pie filling in your graham cracker crust. Spread to the edges of the crust. Add your whipped cream on top of your pie. Chill for at least an hour. Or until your pie is firm and will hold it’s shape when you slice.

Tips

• When folding your pie filling take your time. Using a large rubber spatula. Scrape down the side of your bowl, go under and lift. Continue turning your bowl and folding. Once all of your filling is folded in. Stop stirring your mixture or you’ll lose the fluffiness you created by whipping it.
• Make sure your custard is cooled to room temperature. You don’t want it to be warm when you add your whipped cream and egg whites. If it’s too cold it will be hard to mix all of your ingredients together. By stirring your custard every so often in your ice bath you can get it to that perfect temperature.
• For your topping use the back of a spoon. Make some light swirls in your whipped cream. Doesn’t have to be perfect. I usually sprinkle coconut on top of mine. You can also use some red berries to add some color. When slicing your pie wipe your knife in between each slice. This will allow for cleaner cuts.

Storing Your White Christmas Pie

• Store in fridge: Cover your pie with a pie keeper. Or place a piece of foil over the top of your pie. Try to not have the foil touch your whipped cream. This will allow your whipped cream to stay swirled. Will last 3 days in fridge.
• Freeze: I like to have my pies ahead of time in the fridge. You can freeze this pie but it may affect the texture of your pie. Once thawed your pie may become watery.
• Reheat: There’s no reheat to this pie. Serve cold. And store leftovers in fridge.

Serve With

• Dark roast coffee or peppermint tea
• Raspberries
• White chocolate
• Caramel sauce on the plate. Let cool so it doesn’t melt into your whipped cream.

FAQ

Can I use a regular pie crust for this recipe?

Yes you can use a pie crust. Just make sure it’s fully baked before you add your filling. You won’t be putting your pie in the oven after it’s filled.

Are egg whites okay to eat raw?

Since we’re not cooking the egg whites in this recipe. Make sure you buy pasteurized egg whites that you can whip. Some brands of egg whites say they can’t be used in meringue. So check your box before purchasing.

Classic No-Bake White Christmas Pie

Jennifer

This airy, No-Bake White Christmas Pie features a fluffy coconut filling in a crisp graham cracker crust. The perfect light dessert for your holiday table!

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Course Dessert

Servings 8

Calories 510 kcal

Equipment

• Medium Sauce Pan
• Electric hand mixer
• Bowls

Ingredients

  

1x2x3x

• 1 pkg Unflavored Gelatin
• 1/4 Cup Cold Water
• 2/3 Cup Sugar divided
• 1/4 Cup Flour
• 1/2 tsp Salt
• 1 1/2 Cups Milk
• 1/2 tsp Vanilla
• 1/4 tsp Almond Extract
• 1/2 Cup Heavy Cream
• 3 Large Egg Whites Pasteurized can be whipped
• 1/4 tsp Cream of Tartar
• 2/3 Cup Shredded Coconut
• 2 Cups Heavy Cream
• 1 Graham Cracker Pie Crust

Instructions

 

• Add your cold water to a small bowl. Sprinkle your gelatin over the top and let sit for 5-10 minutes. In the mean time set up your ice bath. Make sure the bowl you use can fit your sauce pan and the water doesn’t spill over the top.
• Whisk together 1/3 cup of sugar, flour, salt and milk. Place over medium heat. Constantly stir until it reaches a simmer. Continue to cook for 1 minute.
• Remove from heat and whisk in your gelatin. Add your vanilla and almond extract. Place in your ice bath and stir every so often until it’s room temp.
• Add your 1/2 cup of cream to a bowl and beat until stiff peaks form. Place in the fridge.
• Add your egg whites and cream of tartar to a bowl. Beat until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
• Add your cooled custard to a large bowl. Beat until smooth. Fold in your cream, egg whites and coconut. Be careful not to over mix your pie filling.
• Add your pie filling to your graham cracker crust. Spread to the edges. Whip your 2 cups of cream. Place on top of your pie. Place in the fridge for at least 1 hour. Can take longer depending on how cold your fridge is.

Nutrition

Calories: 510kcalCarbohydrates: 41gProtein: 7gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 322mgPotassium: 227mgFiber: 1gSugar: 28gVitamin A: 1168IUVitamin C: 0.5mgCalcium: 115mgIron: 1mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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