Grandma’s Famous White Christmas Pie
Introduction
White Christmas Pie is an old-fashioned classic known for its creamy custard base, fluffy whipped topping, and buttery crust. It’s light, snowy, and delicately sweet—perfect for holiday gatherings. This version stays true to the traditional flavors while adding modern clarity and precision.
Ingredients
For the Crust
1 pre-made 9-inch graham cracker crust (or homemade crust)
To make homemade:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
For the Custard Filling
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
1 cup heavy cream
4 large egg whites
1 teaspoon vanilla extract
1 cup shredded sweetened coconut (optional but traditional)
For the Whipped Topping
1 1/2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Crust
If using store-bought, set aside.
For homemade: Mix graham crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into a 9-inch pie dish. Chill 20 minutes or bake at 350°F (177°C) for 8 minutes. Cool completely.
Make the Custard
- In a medium saucepan, whisk sugar, cornstarch, and salt.
- Slowly whisk in the milk and heavy cream until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat.
- In a separate bowl, beat egg whites until soft peaks form.
- Gently fold the hot custard mixture into the egg whites a little at a time to avoid scrambling.
- Return the combined mixture to the saucepan and cook 2 to 3 more minutes, stirring continuously.
- Remove from heat, stir in vanilla and coconut (if using).
- Let cool to room temperature, stirring occasionally to prevent a skin.
- When cooled, pour into the crust and smooth the surface. Chill for at least 4 hours.
Prepare the Whipped Topping
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread evenly over the chilled custard layer.
Methods
The key to success is slow cooking and gentle folding to maintain an airy texture. Custard thickens best when heated gently and stirred to avoid clumps. Chilling time allows the layers to firm up and develop flavor.
History
White Christmas Pie originated in mid-20th-century American church cookbooks. It was considered an elegant holiday dessert due to the use of whipped cream and coconut, which were once luxury ingredients. The “snowy” look made it a festive favorite.
Benefits
Creamy texture balanced with a crisp crust
Light, sweet, winter-themed flavor
No special equipment needed
Can be made 24 hours in advance
Great for Christmas dinner, parties, or potlucks
Formation
First, the crust forms the base.
Second, the custard layer is poured and set.
Finally, a thick snowy blanket of whipped cream completes the classic White Christmas Pie look.
Nutrition (Approximate per slice, 10 slices)
Calories: 340
Fat: 20 g
Carbohydrates: 34 g
Protein: 4 g
Sugar: 27 g
These values vary depending on crust type and whether coconut is added.
Conclusion
White Christmas Pie is a nostalgic, comforting winter dessert that brings holiday cheer to the table. Simple ingredients, a creamy filling, and a light snowy topping make it perfect for celebrations. Its flavor is timeless and always welcomed.
Lovers
This pie is adored by anyone who loves soft, creamy desserts, fans of coconut, holiday bakers, families who enjoy classic recipes, and anyone searching for a nostalgic Christmas treat.
If you want:
A version without coconut
A no-cook version
A chocolate variation
A gluten-free version
Just tell me and I’ll make it.