Sorry, this content is not available in your region. Our delivery is free where possible, however, our boxes of 4 pies do have a postage charge. We aim to deliver pies to you within 4-6 working days, but due to courier restrictions, we’re unable to deliver on Saturdays, Sundays, family pie Mondays. Sunday at midnight for delivery on the following Thursday.
We deliver across mainland UK, with some exceptions for parts of Scotland. Sorry, we can’t deliver to Northern Ireland and the Republic of Ireland at the moment. A NOTE ON OUR GLUTEN FREE RANGE: Our gluten free range has been certified as gluten free by Coeliac UK. They are made in a specific gluten free area of the kitchen to ensure there is no cross contamination. For this reason, we cannot send gluten free and classic pies out in the same order. We don’t recommend freezing our gluten free pies as it compromises the quality of the pastry.
Become a Better Cook in 4 Days! White Christmas Pie is very dreamy and delicious! Filled with recipes submitted by parents and alumni who attended the school between 1922 and 1972, that cookbook is a very interesting snapshot of mid-century cooking history told through recipes that people loved enough to want to share. Jack and I both wanted to try. It’s a baked pie crust filled with a creamy and sweet coconut filling flavored with both almond and vanilla extract.
Although not part of the original recipe, we decided to top our White Christmas Pie with unsweetened whipped cream. The filling of the pie is fairly sweet as written in the original recipe, but by adding whipped cream on top, it really helped to cut down the sweetness. The original White Christmas Pie recipe also recommended serving this with either crushed raspberries or strawberries. To make the crust, cut the butter into pats and place flat on a plate. Place the plate in the freezer while you work on the remaining ingredients. In the bowl of a food processor, place flour, salt and sugar and pulse to combine.
Add cold shortening and pulse a few times. Add frozen butter and pulse until the butter is pea size. Pulse while adding cold water, stop and check by pinching some dough and if it is crumbly, add a tablespoon of water at a time until the dough comes together. Pour out onto a floured counter and press together into a disc. Wrap tightly with plastic wrap and refrigerate 30 minutes.
Place the dough over the pie plate and gently press in and up and over the edges. With a knife or scissors, cut extra. Pinch the overhanging dough into a high ridge all around and then go back over and a make decorative edge, again, keeping it high. Preheat oven to 375 degrees and once the pie plate with the dough sits in the freezer for 30 minutes, remove, add parchment and either pie weights or dry beans. To make the parchment fit, cut parchment into a circle larger than the pie plate and make four slits a few inches long around the edge half way to center so when you place it in the shell, the slits overlap and fit up the sides. Place in the oven for 20 minutes.
While crust is baking, make the filling by first blooming the gelatin. Place gelatin in the water in a small bowl to dissolve and set aside. 3 cup of the granulated sugar, flour and salt. Add milk and whisk to combine. Over medium heat, bring to a boil and cook one minute. Add gelatin mixture and whisk to combine over medium heat then remove from heat.
Whisk in the two extracts then place sauce pan in a bowl with ice to quickly cool. 3 cup of granulated sugar to stiff peaks and set aside. Place the filling into the mixer and whip just to make the mixture creamy. In a large bowl, place cooled whipped filling and gently fold in whipped cream, beaten egg whites and shredded coconut.
With a rubber spatula, scrape mixture evenly into baked and cooked pie shell. Whip the two cups of heavy cream to stiff peaks and using a large pastry bag with a large star tip, make a decorative top over the filling and then sprinkle some coconut over the top. Dice strawberries and mix in a bowl with the confectioners’ sugar. The strawberries will eventually give up enough liquid to mix with the confectioners’ sugar to create a sauce. Cut and serve pieces of the pie with strawberry sauce spooned over the top. Martha Martha is part of the husband-wife team that creates A Family Feast.