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!
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.
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:
- 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.
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
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:
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.
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.
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.
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!
Print
White Christmas Pie with Coconut and Strawberries Recipe
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
White Christmas Pie is a festive and creamy dessert featuring a tender homemade pie crust filled with a fluffy coconut and gelatin-based filling, topped with whipped cream and fresh strawberries for a perfect holiday treat.
Ingredients
Pie Crust
- 6 tablespoons unsalted butter
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons granulated sugar
- 2 ½ tablespoons cold vegetable shortening
- ¼ cup ice cold water, plus more as needed
Filling
- 1 envelope unflavored gelatin
- ¼ cup water
- ⅔ cup granulated sugar, divided
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups whole milk
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- ½ cup heavy cream
- 3 egg whites
- ¼ teaspoon cream of tartar
- ¾ cup shredded coconut plus more for sprinkling over top
Topping
- 2 cups heavy cream
- 2 cups fresh diced strawberries
- ½ cup confectioners’ sugar
Instructions
- Prepare Butter: Cut the unsalted butter into pats and place them flat on a plate. Freeze while preparing the remaining ingredients to keep butter cold.
- Make Pie Dough: In a food processor bowl, combine the flour, kosher salt, and granulated sugar by pulsing. Add cold vegetable shortening and pulse a few times. Add frozen butter and pulse until pea-sized pieces form. Gradually add ice cold water while pulsing until dough comes together when pinched. Pour dough onto floured surface, press into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
- Roll Out Dough: On a floured surface, roll dough to be two inches larger than a 10-inch pie plate. Transfer dough to pie plate, gently press in, trim edges, and create a high scalloped edge. Freeze for 30 minutes to firm the crust and prevent collapsing during baking.
- Bake Pie Crust: Preheat oven to 375 degrees Fahrenheit. Place parchment paper with pie weights or dry beans onto the dough-lined plate and bake for 20 minutes. Remove weights and parchment, poke holes in the bottom to release steam, and bake for an additional 15 minutes until golden. Cool to room temperature.
- Prepare Gelatin Mixture: Bloom unflavored gelatin in ¼ cup water and set aside.
- Make Filling Base: In a medium saucepan, combine ⅓ cup granulated sugar, flour, and salt. Whisk in 1 ½ cups whole milk and cook over medium heat, bringing to a boil. Cook for 1 minute while whisking constantly.
- Add Gelatin & Extracts: Stir in gelatin mixture over medium heat until dissolved. Remove from heat and whisk in almond and vanilla extracts. Place saucepan in an ice water bath to cool quickly.
- Whip Cream: Beat ½ cup heavy cream to soft peaks and set aside.
- Whip Egg Whites: Beat egg whites with cream of tartar and remaining ⅓ cup sugar to stiff peaks and set aside.
- Combine Filling: Whip cooled filling mixture gently until creamy. Fold in whipped cream, beaten egg whites, and shredded coconut carefully using a rubber spatula.
- Fill Pie Shell: Spoon filling mixture evenly into baked and cooled pie shell.
- Whip Topping Cream: Whip 2 cups heavy cream to stiff peaks. Using a pastry bag with a large star tip, pipe decorative swirls on top of the filling and sprinkle with extra shredded coconut.
- Prepare Strawberry Sauce: Dice strawberries and mix with confectioners’ sugar. Let sit until strawberries release liquid, forming a sauce.
- Serve: Cut pie into slices and serve with strawberry sauce spooned over the top.
Notes
- Keep butter and shortening very cold for a flaky pie crust.
- Use pie weights or dried beans to prevent crust shrinking while blind baking.
- Make sure to cool filling mixture quickly to prevent gelatin from setting prematurely.
- Fold whipped cream and egg whites gently to maintain a light and airy texture.
- Fresh strawberries add a bright contrast and slight tartness that balances the sweet coconut filling.
- Pie is best served chilled and can be stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
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