White Christmas Coconut Pie

Bring a little of the winter season inside with the White Christmas Coconut Pie. This twist on a classic dessert features a flaky pie crust and a luscious coconut filling with a light and airy meringue. The combination of this creamy center along with a homemade whipped cream and toasted coconut on top creates a truly irresistible treat. Imagine eating a slice of this pie as you sit beside the fire and watch the snow fall down on Christmas Eve.

Is Meringue Hard to Make?

This pie recipe uses a homemade meringue recipe that folds into the coconut filling. Normally, meringue is thought of as hard to make. But, if you have patience and keep an eye on your mixing, it’ll turn out perfectly. For our meringue we use egg whites, cream of tartar, and sugar. These ingredients help speed up the process and create stiffer peaks that hold together better. Another tip we suggest is to start whipping the ingredients on low to gradually incorporate air before speeding up. With all these tips, you’ll be making a meringue worthy of praise in no time.

White Christmas Coconut Pie

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• Author: The Gooderham Family Kitchen

Print Recipe

Description

White as winter snow and packed with a coconut filling.

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Ingredients

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• 1 tbsp gelatin
• ¼ cup cold water
• ½ cup sugar,
• 4 tbsp all-purpose Flour
• ½ tsp salt
• 1 ½ cups milk
• ¾ tsp vanilla
• ¼ tsp almond extract
• ½ cup whipping cream, whipped until stiff
• 3 egg whites
• ¼ tsp cream of tartar
• ½ cup sugar
• 1 cup moist shredded coconut, more for toasting
• Store-bought pie crust

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Instructions

For the Pastry Shell:

1. Choose your favorite store-bought pie crust. Bake according to instructions and let cool.

For the Filling:

1. In a clean bowl, whip together egg whites, cream of tartar, and sugar until stiff peaks form. Set aside in cool place.
2. In another clean mixing bowl, whip cream until stiff and carefully fold into mixture. Refrigerate.
3. Toast a few tablespoons of shredded coconut and set aside to cool.
4. Soften 1 tbsp gelatin in ¼ cup cold water
5. In a saucepan, stir together sugar, flour, salt, and milk.
6. Stir over low heat until it boils for one minute.
7. Remove from heat and add softened gelatin. Stir until dissolved.
8. Let cool. When partially set, beat with a rotary beater until smooth.
9. Add vanilla and almond extract and beat until just combined.
10. Fold in 1 cup of moist shredded coconut.
11. Carefully fold whipped cream into mixture.
12. Carefully fold meringue into mixture.

To Assemble:

1. Spoon mixture into pie shell.
2. Chill about two hours until set and serve cold.
3. Garnish with toasted coconut.

Recipe from the Gooderham Family Kitchen / Photography by Katie Long

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