Q1: Why did my pie not set up?

The two most common culprits are not letting the pie chill for long enough or not dissolving your gelatin properly. It is crucial that you stir your bloomed gelatin into your custard while it is still very hot, and that you let the finished pie chill for at least 2 hours (though overnight is even better!).

Q2: Is this pie safe to eat with the uncooked egg whites?

This is a classic, old-fashioned chiffon pie recipe, which uses uncooked egg whites. If this is a concern for you, you can absolutely use pasteurized egg whites (which are available in a carton in the refrigerated section) for a 100% safe result.

Q3: Can I make this with a different kind of crust?

Yes, absolutely! This beautiful, creamy filling would be fantastic with a classic, no-bake graham cracker or a shortbread crust. A chocolate cookie crumb crust would also be a delicious, striking contrast!

Q4: Can I toast my coconut?

Of course! For an even deeper, nuttier flavor, you can toast your flaked coconut (for both the filling and the topping) in a 350°F oven for about 5-8 minutes, until it is a light golden brown, before you use it.

Q5: My filling is lumpy. What happened?

Lumpy filling can happen for two reasons: your initial stovetop custard was not whisked well as it cooked, or you let your gelatin-custard mixture set up too firm before you beat it smooth. Be sure to catch it when it's "partially set," like a loose Jell-O, which is the perfect consistency to beat it smooth before you fold in your cream and meringue.

"White Christmas Pie" (A No-Bake Holiday Dream!)

“White Christmas Pie” (A No-Bake Holiday Dream!)

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.

Author: Grace

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/white-christmas-pie/