White Christmas Pie

Pat Duran


These pies were made for a church social supper and makes 6 pies- needless to say we ran out of this pie and had to give the recipe out - but I had it all typed out already for them- because the same thing happened last year. Now it is always requested and we always run out no matter how many are made! I don't remember where I got this recipe , but it was sometime in 1970.
You can break it down to one or two pies for your convenience. I never tried freezing them because there were never any left- but you might try it - it should work well- just thaw 10 minutes before serving.


★★★★★ 1 vote

makes six 8-in pies
50 Min
10 Min


  • 11 c
    pineapple juice --- use 2c. for 1 pie
  • 1 3/4 c
    all purpose flour---use 1/2 c. for 1 pie
  • 2 tsp
    salt---use 1/4 teas. for 1 pie
  • 2 Tbsp
    vanilla extract---use 1 t. for 1 pie
  • 2 Tbsp
    almond extract---use 1 t. for 1 pie
  • 8 pkg
    gelatin, unflavored--- use 2 pkg. for 1 pie
  • 1 1/2 c
    water----use 1/4 cup for 1 pie
  • 3 large
    lemons--- use 1 for 1 pie
  • 1 1/2 lb
    flaked coconut--- use 1 1/2 c. for 1 pie
  • 1 large
    container thawed topping---use1 small for 1 pie
  • 6 large
    egg whites---use 1 for 1 pie
  • 1 tsp
    cream of tartar--- use 1/4 teas. for 1 pie
  • 1/4 c
    granulated sugar--- use 2 t. for 1 pie
  • ·
    red and green maraschino cherries, optional
  • 6
    8 or-9 inch baked pie shells---use 1 for 1 pie

How to Make White Christmas Pie


  1. Combine flour and two (2)cups of pineapple juice mixing until creamy;set aside.(use 1/2 c. flour and 1/4 c. juice for 1 pie)
    In a large saucepan put 9 cups of pineapple juice and bring to a boil. Slowly stir in salt, vanilla, and almond extracts. (use 1 3/4 c. juice for 1 pie)
    Dissolve unflavored gelatin in water and add to saucepan mixture.(use 2 pkg. gelatin and 1/4 c. water for 1 pie)
    Slowly stir in pineapple and flour mixture to saucepan, stirring until thickened. set this custard aside to cool.
    Add juice of the 3 lemons and 1 pound of the coconut to the pineapple custard when cooled.
    Add whipped topping to custard mixture folding in gently. ( use 1 juice of 1 lemon and 1 c. coconut for 1 pie )
    Beat 6 egg whites and cream of tartar till soft peaks form-(use 1 egg white for 1 pie) slowly add sugar and beat until stiff peaks form. Fold this into custard mixture gently. Spoon all mixture evenly into the 6 baked pie shells,(1 pie shell for 1 pie) sprinkle remaining coconut over tops and decorate with red and maraschino cherries(dried on paper towels) Chill in refrigerator until set and ready to serve.

Printable Recipe Card

About White Christmas Pie

Main Ingredient: Fruit
Regional Style: American

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