There’s something truly enchanting about a pie that tastes like the holidays wrapped in every bite. I can’t get enough of the light, fluffy texture combined with the tropical notes of coconut and the fresh brightness of strawberries in my White Christmas Pie with Coconut and Strawberries Recipe. It’s like winter and summer had a sweet get-together!

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

Trust me, this pie is a showstopper—not just visually but in the flavor department, too. There’s an elegance in the combination of a tender, buttery crust with a creamy, coconut-infused filling and juicy strawberries on top that’s hard to beat. I love making this for special occasions when I want something unique but approachable.

Delicate yet Decadent: The filling is creamy and light, thanks to whipped cream and egg whites, so it feels indulgent without being heavy.
Perfect Holiday Feel: Coconut and strawberries give it that white Christmas vibe while adding fresh, tropical layers.
Make-Ahead Friendly: You can prepare the crust and filling ahead, which makes holiday prep so much easier.
Impress Without Stress: Despite looking special, the actual steps are straightforward—even if you’re not a seasoned baker.

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 the White Christmas Pie with Coconut and Strawberries Recipe plays a specific role that builds flavors and textures harmoniously. I always recommend using fresh strawberries for the best taste and whole milk for that rich filling texture. Here’s a quick rundown on the essentials:

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: Using unsalted butter allows you to control the salt levels and brings that classic flaky richness to the crust.
All-Purpose Flour: The sturdy base of the crust and filling thickening agent—choose a good quality brand for consistent results.
Kosher Salt: Enhances flavors without overwhelming; make sure to use kosher or a coarse salt for this quantity.
Vegetable Shortening: Adds flakiness to the crust because of its unique fat content; I keep it well chilled before use.
Cold Water: Cold water helps keep the butter cold in the dough, which is crucial to prevent toughening and ensures a flaky crust.
Unflavored Gelatin: The magic ingredient that sets the creamy filling without baking it into a dense custard.
Granulated Sugar: Sweetens without adding texture, balanced between crust and filling.
Flour (for Filling): Acts as a slight thickener, giving the filling stability.
Whole Milk: Adds creaminess and richness.
Almond and Vanilla Extracts: These subtle flavors bring warmth and complexity to the filling.
Heavy Cream: Whipped into soft peaks to lighten the filling and for a fluffy topping that looks gorgeous on the pie.
Egg Whites and Cream of Tartar: Beaten for volume—they add airy lift and a delicate texture.
Shredded Coconut: For body and that quintessential coconut flavor throughout the pie.
Fresh Strawberries: The juicy, sweet-tart topping that brightens every bite, paired with confectioners' sugar to create a lightly sweet sauce.
Confectioners’ Sugar: Sweetens and helps bring out the natural juices of the strawberries.

📝

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

I love that this pie is super versatile. While I stick to the classic coconut and strawberry combo because it reminds me of snow-covered holidays by the beach, feel free to get creative!

Variation: One year I swapped out the strawberries for fresh raspberries and a touch of lime zest—it gave it a zesty twist that was a big hit at the family gathering.
Dairy-Free Version: Try replacing heavy cream with coconut cream whipped for texture, and use a plant-based milk to keep the coconut flavor on point.
Nut-Free Alternative: Skip the almond extract if you have nut allergies and just double down on pure vanilla extract for flavor depth.
Mini Pies: Use muffin tins to create adorable single-serving pies—perfect for parties or gifting.

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

Step 1: Chill the Butter and Prep the Crust

I always start by cutting the butter into pats and popping it in the freezer. This cold butter is key to flaky crust because it won’t fully melt into the flour right away. While the butter chills, mix your dry ingredients in a food processor. When you add the frozen butter and veggie shortening, pulse just until you get pea-sized bits. This texture makes all the difference in that tender, crumbly crust.

Step 2: Roll, Shape, and Blind Bake the Crust

After chilling your dough in the fridge for 30 minutes, roll it out about two inches larger than your pie plate. For a pretty, high edge, pinch and scallop the crust—it’s a simple trick that adds elegance. Then freeze it again so the crust holds its shape when baking. Don’t forget the parchment and pie weights for blind baking; they prevent sogginess and keep your crust crisp and golden.

Step 3: Bloom Gelatin and Cook the Filling

While the crust is baking, bloom your gelatin in water. This is crucial: gelatin gives the filling its pretty, sliceable set without heaviness. Whisk together sugar, flour, salt, and milk over medium heat until thickened nicely, then add the gelatin mixture and extracts. Cooling it quickly in an ice bath helps stop the cooking and sets you up for perfect texture.

Step 4: Whip Cream and Egg Whites, Fold in Coconut

Whip half a cup of heavy cream until soft peaks form—this adds cloud-like lightness. Then beat your egg whites with cream of tartar and sugar to stiff peaks, and gently fold everything into the cooled filling along with shredded coconut. This step feels like magic as your creamy mixture puffs up with air, making it light enough to enjoy slice after slice without feeling heavy.

Step 5: Assemble, Top, and Chill

Pour your coconut cream filling into the cooled crust and whip the remaining two cups of heavy cream to stiff peaks. Using a star-tipped pastry bag, pipe the cream decoratively on top and sprinkle additional shredded coconut for that snowy look. Keep the pie chilled until serving so it’s perfectly set and the flavors meld beautifully.

Step 6: Prepare the Strawberry Sauce and Serve

Dice fresh strawberries and mix with confectioners' sugar. The sugar draws out the natural strawberry juices, creating a luscious sauce. When serving, spoon this sauce over each slice for the perfect sweet-tart contrast to the creamy coconut filling. It’s honestly the finishing touch that’ll have everyone asking for the recipe.

Top Tip

Over the years, I’ve discovered a few little tricks that make this White Christmas Pie with Coconut and Strawberries Recipe even better and easier to nail. These tips can save you from common pitfalls and keep your baking stress-free.

Keep Your Ingredients Cold: This is a game-changer for the crust. Warm butter or shortening can cause a tough crust; cold fats create that flaky texture you’re aiming for.
Beat Egg Whites Just Right: Don’t overbeat or underbeat your egg whites. Stiff peaks mean they hold their shape but still fold in gently—this keeps your filling airy.
Quick Chill After Cooking Filling: Placing the filling over an ice bath to cool fast stops the cooking process and prevents lumps, ensuring a smooth pie center.
Don’t Rush Chilling: Let the pie set completely in the fridge, ideally a few hours or overnight—it really helps flavors meld and filling solidify for neat slices.

How to Serve White Christmas Pie with Coconut and Strawberries Recipe

White Christmas Pie - Serving Suggestion

Garnishes

I always keep it simple but pretty: a generous sprinkle of shredded coconut and a dollop of whipped cream piped on top for a snowy effect. On colder days, a few fresh mint leaves give a nice color contrast and a subtle fresh note that balances the richness.

Side Dishes

This pie pairs wonderfully with a cup of hot coffee or lightly spiced chai tea. If it’s part of a holiday spread, I like serving it alongside light fruit salads or a crunchy nut mix to contrast textures.

Creative Ways to Present

For festive occasions, try arranging your pie slices on a cake stand dusted lightly with cocoa powder or finely chopped pistachios. Another fun idea is to serve individual mini pies or layered parfaits inspired by this pie’s flavors—layers of crust crumbs, coconut filling, and strawberry sauce in glasses look stunning.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and they keep beautifully for 3 to 4 days. The crust stays tender, and the filling remains creamy without drying out. Just be sure to add the whipped cream topping fresh if you can—otherwise, it might start to weep.

Freezing

While I don’t usually freeze this pie because of the cream topping, if you want to freeze it, do so before adding whipped cream. Wrap the pie securely in plastic wrap and foil, and thaw overnight in the fridge before adding fresh whipped cream and strawberries.

Reheating

This pie is best served chilled, so I don’t recommend reheating. If it’s been in the fridge, just take it out 15 minutes before serving to take the chill off for the best flavor experience.

Frequently Asked Questions:

Can I substitute the gelatin with agar-agar for a vegetarian version?

Yes, you can replace gelatin with agar-agar powder, but be aware that agar sets firmer and may change the texture slightly. Use according to the package instructions and dissolve it fully in hot liquid before adding to the filling.

What is the best way to prevent a soggy pie crust?

Blind baking the crust with pie weights and parchment paper is key. Also, chilling the crust thoroughly before baking helps, as does puncturing the dough with a fork to release steam. Cooling the crust completely before adding the filling keeps it crisp.

Can I prepare the pie a day ahead?

Absolutely! You can bake the crust and prepare the filling the day before. Assemble the pie and store it covered in the refrigerator. This actually helps the flavors meld and makes slicing easier.

How do I make the whipped cream topping look decorative?

Using a large star tip pastry bag, gently pipe swirls or rosettes around the pie for a classic look. Practice on parchment paper before applying to the pie if you’re new to piping. Keep the cream chilled until just before serving for best hold.

Final Thoughts

Making this White Christmas Pie with Coconut and Strawberries Recipe always takes me back to cozy gatherings and festive afternoons. I love how approachable it feels—simple techniques creating incredible results. I hope you enjoy making and sharing this delight as much as I do; it’s truly a pie that brings a sprinkle of joy and a burst of flavor to any table. So grab your apron and give it a go—you’ll impress yourself and your guests alike!