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Snowy Day Coconut Rum Chiffon Pie

Snowy Day Coconut Rum Chiffon Pie

Snowy Day Coconut Rum Chiffon Pie

Excerpted from Pie Camp: The Skills You Need to Make Any Pie You Want. Copyright (c) 2020 by Kate McDermott. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.

Makes one 9-inch (23 cm) deep-dish pie

This fluffy white pie reminds me of the soft deep snowdrifts after big winter snows at Pie Cottage. The filling is flavored with vanilla and almond, and it’s topped with a rum-laced whip. For an extra kick, add some rum to the filling in addition to the extracts.

1 recipe Press-In Crumb Crust, using chocolate cookies (see Master Recipe: Press-In Crumb Crust, recipe follows)

1½ cups plus 2 tablespoons (325 g) granulated sugar

¼ cup (35 g) flour

2½ teaspoons (7 g; 1 envelope) unflavored gelatin

½ teaspoon salt

1¾ cups (420 ml) half-and-half

1 teaspoon vanilla extract

¾ teaspoon almond extract

2 tablespoons light rum or 1 teaspoon rum extract

1 cup (110 g) shredded sweetened coconut, plus ¼ cup (28 g) more to sprinkle on top

3 egg whites

¼ teaspoon cream of tartar

½ cup (120 ml) whipping cream

1 recipe Rum Whip (see Master Recipe: Whipped Cream chart, recipe follows)

Toasted coconut flakes (optional) for topping

  1. Make, pre-bake, and set aside the crust to cool.
  2. Place 1¼ cups (250 g) of the sugar, flour, gelatin, and salt in a medium saucepan and mix with a whisk or a fork.
  3. Whisk in the half-and-half gradually.
  4. Turn the heat to medium and stir in a figure-

eight pattern, until it comes to a boil. Let it boil for 1 minute, while stirring. Remove from the heat and pour into a large bowl.

  1. Stir in the vanilla and almond extracts, rum, and 1 cup coconut. Let cool.
  2. In a stand mixer or bowl with a hand mixer, beat the egg whites until soft peaks form. Add the cream of tartar, and rain (sprinkle) the remaining ¼ cup plus 2 tablespoons sugar (75 g) over the egg whites while continuing to beat until stiff peaks form. Set aside.
  3. Pour the whipping cream into a deep metal bowl that has been chilling in the freezer. Beat in a stand mixer or in a bowl with a hand mixer, until the cream makes stiff peaks. Set aside.
  4. Fold the beaten egg whites into the cooled filling. Then carefully fold in the whipping cream.
  5. Turn the filling into the pre-baked pie shell and sprinkle with ¼ cup coconut. Place in the fridge and let set for 3 to 4 hours, although overnight is best.
  6. Make the Rum Whip and spread or pipe it over the top in a pleasing pattern. Top with optional toasted coconut flakes before serving.

Master Recipe: Press-In Crumb Crust

Makes one 9-inch (23 cm)deep-dish pie

 2½ cups (300 g) cookie crumbs (chocolate)

3 tablespoons (37 g) granulated sugar

6 tablespoons (84 g) butter, melted


1 teaspoon cinnamon, ginger, or cardamom

½ teaspoon vanilla or other extract of your choice

½ teaspoon orange zest

½ cup chopped nuts

½ cup shredded sweetened coconut

  1. Preheat the oven to 350°F (175°C).
  1. Make the cookie crumbs by processing them in a food processor or placing them in a large resealable bag and rolling with your pin until finely crushed.
  1. Place the cookie crumbs, sugar, and optional extras into a bowl. Add the melted butter and distribute it well with clean hands or a fork.
  1. Turn the mixture into the pie pan and evenly spread it out over the bottom and up the sides, but do not spread on top of the rim. You can use your fingers, the back of a spoon, or even the rounded side of a coffee cup or a small bowl. Try to make the depth of the crust even on the sides and the bottom.
  1. Bake for 6 to 8 minutes until the edges have gained a little color. Remove from the oven and set aside to cool.

 Rum Whip

¼ cup (50 g) granulated sugar plus ½ teaspoon cornstarch (or ¼ cup confectioners’ sugar)

1 cup (240 ml) Heavy whipping cream, well chilled

1 tablespoon light rum or ½ teaspoon rum extract

  1. Chill a medium-size deep bowl and electric mixer beaters in the freezer.
  2. If using granulated sugar, mix it with the cornstarch in a small bowl to combine, and set aside. If using confectioners’ sugar, take a fork and break up any clumps, or sift through a small sieve strainer into a bowl.
  3. Pour the whipping cream in the chilled bowl.
  4. Mix the cream with an electric mixer on low for a minute. Increase to medium and mix for another minute. You’ll see lots of bubbles on top.
  5. Increase the speed to high and rain (sprinkle) in the sugar, a tablespoon at a time. Continue whipping for another 2 to 3 minutes until soft peaks form.
  6. Add the rum mix a few seconds more to combine.