There’s something magical about a dessert that tastes like a festive celebration in every bite, and this White Christmas Pie with Coconut and Strawberries Recipe does just that. Creamy, light, and adorned with fresh strawberries and shredded coconut—it’s a dreamy treat that feels like a holiday hug on a plate.

The image shows a slice of pie on a clear, textured glass plate placed on a white marbled surface with red holiday decorations around it. The pie has three main layers: a light golden-brown crust at the bottom, a thick white fluffy cream layer in the middle, and a topping of chunky red fruit sauce, likely strawberries, draped over the cream. Around the edge, there is a border of white whipped cream swirls. A small silver spoon is beside the slice on the plate, and a woman's hand is holding a fork near the pie. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Christmas Pie with Coconut and Strawberries Recipe
Top Tip
How to Serve White Christmas Pie with Coconut and Strawberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Christmas Pie with Coconut and Strawberries Recipe

Why You'll Love This Recipe

I've made plenty of holiday pies, but this one truly stands out. It’s not only beautiful to look at but also perfectly balanced in flavor—rich, yet refreshingly light with that burst of strawberries that brightens every forkful.

Delicate texture: The fluffy whipped cream and egg whites create an airy pie filling you don’t often see in holiday recipes.
Coconut charm: That shredded coconut gives a lovely chew and tropical vibe that pairs beautifully with strawberries.
Festive and fresh: Instead of dense or overly sweet, this pie offers a fresh, clean finish that works perfectly for winter celebrations.
Impressive yet easy: It looks elegant on any dessert table but steps away from overly complicated baking.

A pie with a golden-brown crust at the bottom and sides, filled with a creamy white layer, and topped with many swirls of white whipped cream spread evenly across the entire surface, creating a fluffy and textured look; the pie is placed in a clear glass dish on a white marbled surface, with a bowl of red fruit sauce and a small white cup of extra whipped cream in the background, along with red Christmas ornaments and a red cloth near the pie, creating a festive and cozy setting, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this White Christmas Pie with Coconut and Strawberries Recipe plays a key role in creating its signature texture and flavors. From the flaky butter-shortened crust to the gelatin-stabilized cream filling, I always recommend using fresh, quality ingredients for the best results.

Flat lay of six small pats of unsalted butter on a simple white ceramic plate, a small white bowl filled with all-purpose flour, another small white bowl with granulated sugar, one small white bowl with kosher salt, a small white bowl of cold vegetable shortening, a small white bowl of ice cold water, an envelope of unflavored gelatin next to a small white bowl with water to bloom it, a small white bowl with shredded coconut, a small white bowl of whole milk, a small white bowl of heavy cream, three whole uncracked brown eggs arranged neatly, a small white bowl of cream of tartar, a small white bowl with almond extract, a small white bowl with vanilla extract, a small white bowl with confectioners’ sugar, and a small white ceramic bowl with fresh diced strawberries, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Chilled butter helps create a tender, flaky crust with just the right crispness.
All-purpose flour: The base for both crust and filling—make sure it’s well-sifted for smoothness.
Kosher salt: Balances sweetness and enhances the flavor.
Granulated sugar: Used in the crust and filling for sweetness without graininess.
Cold vegetable shortening: Adds flakiness and helps the crust hold structure when baked.
Ice cold water: Binds the dough without warming the butter or shortening.
Unflavored gelatin: Gives the creamy filling stability so it holds shape when sliced.
Whole milk: Adds richness and smoothness to the custard-like base.
Almond and vanilla extracts: Provide warm, comforting aroma and flavor depth.
Heavy cream: Whipped to both lighten the filling and to pipe beautifully on top.
Egg whites & cream of tartar: Whipped to stiff peaks for airy lightness and structure.
Shredded coconut: Adds texture and tropical flavor, and sprinkles make the pie look festive.
Fresh strawberries: Tossed in confectioners’ sugar to create a natural sauce that complements the pie.
Confectioners’ sugar: Sweetens the strawberry topping without any grittiness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love best about this White Christmas Pie with Coconut and Strawberries Recipe is how easy it is to personalize. I always recommend starting with the classic, but don’t be afraid to tweak and make it your own.

Variation: Sometimes I swap the strawberries for raspberries or blueberries when those are in season, which brings a slightly different flavor profile but the same festive vibe.
Diet-friendly swaps: For a lighter version, try using half-and-half instead of heavy cream, though keep in mind it won’t be quite as rich or hold peaks as well.
Extra crunch: Adding toasted coconut on top gives a delightful crunch that contrasts nicely with the creamy filling.

Step-by-Step: How I Make White Christmas Pie with Coconut and Strawberries Recipe

Step 1: Crafting the Perfect Pie Crust

Start by chilling the butter patties in the freezer—it’s a small step that makes a huge difference in creating a flaky crust. Using your food processor, combine the dry ingredients, then add cold shortening and frozen butter in until the pieces resemble peas. Be careful not to overwork the dough. You'll want to add ice water slowly, just until the dough comes together into a disc. Refrigerate this wrapped dough for at least 30 minutes before rolling it out—this resting time relaxes the gluten, preventing shrinkage during baking.

Step 2: Blind Baking the Crust

Roll the dough slightly larger than your 10-inch pie plate and gently line it, folding it over the edges to create a nice, high ridge with a decorative scalloped edge if you like—it adds a lovely festive touch. Freeze the shell so the crust won’t sag while baking. Use parchment and pie weights to blind bake at 375°F, first for 20 minutes with weights, then removing the weights and baking another 15 minutes to nicely brown and set the crust. Don’t forget to prick the bottom with a fork after removing the weights—that steam release prevents puffing.

Step 3: Making the Silky Filling

Bloom the gelatin in water to soften, then whisk together sugar, flour, salt, and milk in a saucepan. Cook until thickened, then stir in the dissolved gelatin and extracts over ice to cool quickly. Meanwhile, whip some heavy cream to soft peaks and separately whip egg whites with cream of tartar and sugar until stiff. When your filling base mixture looks creamy, gently fold in the whipped cream, egg whites, and shredded coconut by hand—this preserves the light texture so your pie stays fluffy and airy.

Step 4: Assemble and Decorate

Spread the filling evenly into your cooled pie shell. Then whip the remaining heavy cream until stiff and pipe or spread it decoratively across the top. A sprinkle of extra coconut adds a final snowy touch that’s just so charming. Before serving, dice fresh strawberries and toss them with confectioners’ sugar. This simple combo turns into a gorgeous sauce that complements the creamy pie perfectly.

Top Tip

Making this White Christmas Pie with Coconut and Strawberries Recipe became so rewarding once I nailed a few key techniques—these tips saved me from some early kitchen frustrations!

Keep your butter cold: Cold butter ensures flaky crust layers instead of tough dough—never skip the freezing step for your butter patties.
Don’t rush cooling the filling: Chilling the filling mixture over ice before folding in whipped cream and egg whites keeps it from deflating.
Fold gently but thoroughly: Use a wide rubber spatula, folding just enough to combine evenly—overmixing will deflate the air you worked hard to add.
Blind bake well: Make sure your crust edges are firm and golden before filling to avoid soggy bottoms; pie weights and chill time are your best friends here.

How to Serve White Christmas Pie with Coconut and Strawberries Recipe

White Christmas Pie - Serving Suggestion

Garnishes

I usually keep the garnishes simple—plenty of shredded coconut and piped whipped cream for that snowy vibe. The sugared strawberries are the star topping, melting slightly into a natural sauce that brings everything together. Sometimes, I add a few whole strawberries or even edible gold leaf for a fancy holiday touch.

Side Dishes

This pie pairs beautifully with a cup of spiced tea or rich coffee. I’ve also served it alongside simple shortbread cookies or almond biscotti for a delightful dessert spread that everyone savors.

Creative Ways to Present

For holidays, I like to serve this pie on a festive platter dusted lightly with cocoa powder or cinnamon. You could also layer the filling and strawberries in a clear glass trifle bowl for a deconstructed, show-stopping look that’s both beautiful and delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover pie tightly covered in the fridge. I always use plastic wrap pressed lightly onto the whipped cream topping to keep it from drying out. It holds wonderfully for up to 3 days, maintaining both flavor and texture.

Freezing

I’ve found that freezing this pie isn’t ideal because the whipped cream topping can separate and the strawberries lose their fresh texture. If you must, freeze only the crust separately and fill the pie fresh when ready to serve.

Reheating

This pie is best served cold, so reheating isn’t necessary. If you prefer, take it out of the fridge about 15 minutes before serving to take the chill off and bring out the flavors.

Frequently Asked Questions:

Can I make the pie crust ahead of time?

Absolutely! You can prepare the crust dough up to 2 days in advance and keep it wrapped in the fridge. Just make sure to bring it to a cold temperature before rolling out for best results.

Why is gelatin used in this pie?

Gelatin stabilizes the creamy filling, helping it hold its shape when sliced while maintaining the light, fluffy texture.

Can I substitute strawberries with another fruit?

Yes! Blueberries, raspberries, or even peaches can be used depending on the season, just adjust the sweetness accordingly.

What’s the best way to prevent a soggy crust?

Blind baking the crust with pie weights ensures the bottom stays firm and crisp. Pricking the base after removing weights releases steam that could otherwise make the crust soggy.

Final Thoughts

This White Christmas Pie with Coconut and Strawberries Recipe has become a beloved tradition in my kitchen because it combines festive looks with fresh, light flavors that everyone raves about. I genuinely think you’ll enjoy how easy it is to make while impressing your friends and family — it’s like bringing a slice of holiday magic to your table. Give it a try and see how this pie becomes your new favorite go-to for celebrations!