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You know how every family has that one holiday dessert? The kind people whisper about from the kitchen doorway, secretly hoping there’s an extra slice stashed in the back of the fridge? For us, it was always White Christmas Pie.

It wasn’t the loudest dessert on the table — not like the caramel-drizzled cheesecake or Aunt Linda’s mile-high chocolate cake. But it was the one that disappeared the fastest. Light, creamy, not too sweet — kind of like snow if it were dessert. My mom would make it a day ahead, hiding it behind the cranberry sauce like it was some sacred artifact. And by the next night, only the graham cracker crumbs were left.

I started making it myself years ago — mostly out of nostalgia, but also because I realized it’s the easiest “showstopper” you’ll ever make. No baking, just layers of cool, creamy filling and the tiniest hint of almond that makes people stop mid-bite and go, “Wait…what is that flavor?” That’s when you know you’ve got something special.

Why This Pie’s a Keeper

Let me tell you — it’s not just a pretty name.

It’s light, airy, and not overly sweet. No sugar coma here.
The almond extract? A subtle touch that makes it sing.
No oven drama. Perfect when everything else is fighting for space in there.
It looks fancy but takes less effort than a batch of cookies.
Make it ahead. It gets even better after chilling.

Let’s Talk Ingredients (Nothing Fancy Here)

You probably have most of these in your kitchen already. And if not, they’re easy to find.

Unflavored gelatin

This is what helps the filling hold its shape without being stiff. Just let it bloom in water first — don’t skip that step. I did once and… soup. Cold, coconut soup.

Sugar, flour, salt

They’re doing simple, important work: sweetening, thickening, and balancing.

Whole milk

Whole milk makes this rich and creamy. If you’ve only got 2%, it’ll still work — just not as luscious.

Vanilla + almond extract

The vanilla is familiar. The almond? That’s the “what is that?” moment. A little goes a long way, so don’t overdo it.

Heavy cream (and lots of it)

You’ll whip this twice — once for folding into the filling, and again for that big snowy topping. If you’re counting, yes, that’s 2½ cups total. ‘Tis the season.

Egg whites + cream of tartar

The egg whites get whipped into stiff peaks — they’re what make the filling feel cloud-like. The cream of tartar helps stabilize, but if you don’t have any, a splash of lemon juice works in a pinch.

Shredded coconut

Totally optional. I love the chewiness it adds, but if coconut’s not your thing, just leave it out.

Graham cracker crust

Store-bought is perfectly fine. I usually keep one or two in the pantry during the holidays just for this pie. (Also works great with a homemade crust if you’ve got the time.)

Let’s Make Some Holiday Magic

Step 1: Bloom the gelatin

Sprinkle the gelatin over ¼ cup cold water in a small bowl. Let it sit and do its thing for 5–10 minutes.

Step 2: Ice bath prep

You’re gonna cool your custard down fast later — so prep a big bowl with ice water. Set it aside.

Step 3: Make the custard

In a saucepan, whisk together 1/3 cup sugar, flour, salt, and milk. Cook over medium heat until it starts bubbling — then let it go for one minute, whisking the whole time. It’ll thicken up just a bit.

Step 4: Add gelatin and flavor

Take it off the heat, stir in the bloomed gelatin until it dissolves, then add your vanilla and almond extracts. Now set that pan in your ice bath and stir gently until it’s no longer hot.

Step 5: Whip the first batch of cream

Beat ½ cup heavy cream until stiff peaks form. Set it aside, and try not to eat it with a spoon. (No judgment if you do.)

Step 6: Whip the egg whites

In a separate bowl, beat egg whites and cream of tartar until soft peaks. Slowly add the rest of the sugar (1/3 cup) and keep whipping until stiff peaks form.

Step 7: Bring it all together

Transfer your cooled custard to a big mixing bowl and beat it for a minute or two — it’ll get nice and creamy. Gently fold in the whipped cream, egg whites, and coconut (if using). Go slow — you want to keep that fluff.

Step 8: Fill the crust

Spoon the filling into your graham cracker crust. Smooth the top with the back of a spoon or a spatula.

Step 9: Top it with whipped cream

Whip the remaining 2 cups of heavy cream until it holds peaks. Dollop it on top, or get fancy with a piping bag. It’s up to you.

Step 10: Chill

Cover the pie loosely and refrigerate for at least 1 hour, but longer is even better. It sets up beautifully overnight.

Fun Twists (If You Wanna Shake Things Up)

Dust the top with crushed peppermint. It’s festive and gives a little crunch.
Swap in a chocolate crust. Almond + chocolate = yes please.
Add a swirl of cherry preserves to the filling. Like a hidden holiday gift.
Toasted coconut on top. If you’re going for that “snow with a suntan” vibe.

A Few Friendly Tips for Storing & Serving

This pie keeps in the fridge for up to 3 days.
Cover it gently — whipped cream can be a bit delicate.
Don’t freeze it. Trust me, the texture doesn’t come back the same.
And honestly? It’s kind of amazing for breakfast. Cold, creamy, and just sweet enough to pair with coffee.

Before You Go…

If you end up making this, I really want to hear how it went. Did Grandma ask for the recipe? Did the kids pick off the coconut but go back for seconds anyway? Tell me everything — I live for those kinds of stories.

Drop a comment, send a photo, or just let me know it made someone smile. That’s what this season — and this pie — is all about.