3-Ingredient Christmas Candy (Grandma’s Old-Fashioned Recipe!)
A no-bake recipe for a ‘White Christmas Pie.’ This classic holiday dessert features a pre-baked 9-inch pie crust filled with a light, fluffy, and voluminous coconut cream filling. The filling is made by creating a cooked custard base (milk, sugar, flour), which is set with gelatin. This base is then lightened with both folded-in whipped cream and a stiffly beaten egg white meringue. The pie is topped with more flaked coconut and must be chilled for at least 2 hours to set completely.
Ingredients
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- 1 cup white sugar, divided
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
- ¾ teaspoon vanilla extract
- 1 cup flaked coconut
- ½ cup heavy whipping cream
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 (9 inch) pie crust, baked
- 2 tablespoons flaked coconut, for topping
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and set it aside to soften.
- In a medium saucepan, combine 1/2 cup of the sugar, the flour, and the salt. Gradually stir in the milk to create a smooth mixture.
- Cook over low heat, stirring constantly, until the mixture boils and thickens. Boil for 1 minute, then remove from the heat.
- Transfer the mixture to a large bowl. Stir in the softened gelatin until it is completely dissolved.
- Let the mixture cool until it is partially set. Once partially set, beat it with a rotary or electric mixer until smooth.
- Blend in the vanilla extract and 1 cup of the flaked coconut.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coconut mixture.
- In a clean, dry bowl, beat the 3 egg whites with an electric mixer until frothy. Add the cream of tartar and the remaining 1/2 cup of sugar. Continue beating until stiff peaks form.
- Gently fold the beaten egg white mixture (meringue) into the coconut-cream mixture.
- Pile the final filling into the pre-baked 9-inch pie shell.
- Sprinkle the top with the remaining 2 tablespoons of flaked coconut.
- Chill the pie for at least 2 hours, or overnight, to allow it to set completely before serving.
Notes
- This is a classic no-bake (or chiffon-style) pie that must be chilled for several hours to set properly.
- The recipe uses raw, uncooked egg whites in the filling. For modern food safety, it is recommended to use pasteurized egg whites.
- The filling is lightened by two separate components: whipped cream and a beaten egg white meringue.
- The 9-inch pie crust must be pre-baked and completely cooled before adding the filling.
Find it online: https://www.eatswithsoul.com/ingredient-christmas-candy/