White Christmas Pie | Blogmas 2017

I recently reread White Christmas Pie by Wanda E. Brunstetter and decided to finally try the recipe at the end of the book. Let’s do some baking!

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1/4 Cup of Cold Water

1 Tablespoon of Knox Gelatin

Combine the gelatin with the water, mix well, and set the mixture aside while you move on to the next step.

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4 Tablespoons of Flour

1 1/2 Cups of Milk

1/2 Teaspoon of Salt

1/2 Cup of Sugar

Put the flour, milk, salt, & a 1/2 cup of sugar into a saucepan. Over low heat, stir until the mixture comes to a boil. Boil it for 1 minute & remove from the heat. This can take a long time due to the small amount of heat so once I saw a few bubbles, I used a lid to capture the heat and encourage the cooking process, and it didn’t affect the pie at all. Mix in the gelatin, which should now look a bit like a sugar scrub, and set the mixture aside for 15-20 minutes. Once it’s completely cool, whisk until all the lumps are gone.

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1/4 Teaspoon of Almond Extract

3/4 Teaspoon of Vanilla

1/2 Cup of Whipping Cream

Whip the cream until it thickens. Add the almond extract, vanilla, & whipped cream to the saucepan mixture, and mix well.

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1/4 Teaspoon of Cream of Tartar

3 Egg Whites

1/2 Cup of Sugar

1 Cup of Flaked Coconut

Beat the cream of tartar & egg whites until the mixture becomes stiff. Add a 1/2 cup of sugar and beat again until soft peaks form. Fold this mixture into the saucepan mixture, and then fold in the flaked coconut.

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Two 9-Inch Pie Crusts or Shells (baked)

Divide the filling between two pie crusts/shells. The recipe does not fill both all the way to the top so if you’re better than me at math, feel free to make the recipe a teeny bit bigger to fill two pies to the brim. If you want to stay traditional, sprinkle flaked coconut on top of the pie. If you want to be fancy, use a piping bag to decorate the top with whipped cream before sprinkling with coconut flakes. If you want a bit of Christmas color, use crushed up candy (the peppermint flavor of candy canes would be a delicious addition) or dyed coconut. I saw a pie online with a wreath of red & green coconut flakes around a white coconut center; you could take it one step further and enhance the color of the wreath with some candy. Now we come to my genius idea. I love the combination of chocolate & coconut so I decided to use a chocolate graham cracker crust. At the last minute, I decided to go all the way with my non-traditional pie & toast my coconut flake topping.

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The original white Christmas pie was good but a little too sweet for my taste, an easy fix with an unsweetened pie crust rather than a sweet graham cracker shell. I might be a tad bit biased, but my pie was definitely the winner of the two. The chocolate and toasted coconut made the pie less sweet but no less delicious. Success! I will definitely be using this recipe again.

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❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄

➡️   ➡️   ➡️   A R T M A S   ⬅️   ⬅️   ⬅️

S i x   D a y s   U n t i l   C h r i s t m a s . . .

❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄   🕯️   🎄   🎁   ❄️   ⛄

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– Lauren Michele ❤︎

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