There’s something about the fresh, creamy flavors in this White Christmas Pie with Coconut and Strawberries Recipe that just screams celebration. It’s light yet indulgent, with a lovely balance between the coconut’s tropical touch and the bright, juicy strawberries on top — truly a showstopper dessert for any festive occasion or special gathering.
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 first made this White Christmas Pie with Coconut and Strawberries Recipe during the holidays a few years back, and it instantly became a family favorite. There’s something magical about its creamy, fluffy filling paired with a crisp, buttery crust and topped with bright strawberries that makes it feel both elegant and comforting.
- Delicious Layering: The combination of gelatin-set cream filling with whipped egg whites and real coconut gives it a light, airy texture that’s not too heavy after a big meal.
- Fresh and Festive: Fresh strawberries with a dusting of confectioners’ sugar lend a juicy brightness that cuts through the creamy filling perfectly.
- Homemade Crust: Making your own buttery crust with a mix of butter and vegetable shortening ensures a flaky, sturdy base to hold all that luscious filling.
- Pretty Presentation: Piped whipped cream topping and sprinkled coconut make this pie look like a special holiday treat straight from a bakery.
Ingredients & Why They Work
Each ingredient in this White Christmas Pie with Coconut and Strawberries Recipe plays an important role in creating texture, flavor, and stability. Using both butter and vegetable shortening in the crust crafts a perfect balance of flavor and flakiness, while gelatin sets the filling without making it too stiff.
- Unsalted Butter: Adds richness and helps create a flaky texture in the crust.
- All-purpose Flour: The base for the crust and thickening agent for the filling.
- Kosher Salt: Enhances all the flavors!
- Granulated Sugar: Sweetens both the crust and the filling perfectly.
- Cold Vegetable Shortening: Keeps the crust tender and crisp without a heavy butter taste.
- Ice Cold Water: Helps bind the crust dough; the colder, the better to prevent melting the fat.
- Unflavored Gelatin: The secret to that wonderfully firm-but-creamy custard texture.
- Milk (Whole): Adds creaminess to the filling base.
- Almond and Vanilla Extracts: Bring a delicate aromatic warmth and depth to the filling.
- Heavy Cream: Both folded into the filling and whipped for the topping — responsible for that luscious creaminess.
- Egg Whites: Whipped to stiff peaks, they lighten the filling and create a mousse-like effect.
- Cream of Tartar: Stabilizes the egg whites for stiff, glossy peaks.
- Shredded Coconut: Adds tropical flavor and a bit of texture inside and on top.
- Fresh Strawberries: The bright, fresh fruit topping that adds color, sweetness, and juiciness.
- Confectioners’ Sugar: Sweetens the strawberries lightly while helping to macerate them into a syrupy sauce.
Make It Your Way
One of the fun things about this White Christmas Pie with Coconut and Strawberries Recipe is how easy it is to tweak to your liking. I love making minor swaps or additions depending on the season or my mood — it’s all about making it your own, so don’t be afraid to experiment a bit!
- Variation: I’ve tried adding a few tablespoons of toasted coconut flakes to the filling for an extra nutty crunch, and that was a delightful surprise that added more texture.
- Dietary Swap: For a lighter version, try using low-fat milk in the filling, but be mindful it won’t be as rich or set as firmly.
- Seasonal Twist: Around summertime, I love swapping strawberries for fresh raspberries or blueberries — both pair beautifully with the creamy filling and coconut.
Step-by-Step: How I Make White Christmas Pie with Coconut and Strawberries Recipe
Step 1: Crafting the Perfect Crust
Start by cutting your butter into pats and chilling them on a plate — this keeps them cold enough to create that flaky crust texture. Using a food processor, pulse together flour, salt, sugar, then add the shortening and chilled butter. Add ice water gradually; you’re aiming for a dough that holds together when pinched but isn’t sticky. Once combined, form a disc, wrap it, and refrigerate for at least 30 minutes. Rolling it out two inches larger than your pie pan makes it easy to shape a high, sturdy edge that won’t collapse during baking.
Step 2: Blind Baking the Crust to Crispy Perfection
After chilling, line your crust with parchment and fill with pie weights or dry beans to keep it from puffing up. Bake at 375°F (190°C) for about 20 minutes, then remove the weights and bake another 15 minutes uncovered. This process ensures a crisp shell that won't get soggy from the filling. Let it cool fully before adding the filling.
Step 3: Preparing the Silky Coconut Filling
Bloom your gelatin in cold water to soften it while you make the custard base. Whisk sugar, flour, and salt in milk on the stove, cooking just until thickened, then stir in the gelatin, extracts, and chill quickly in an ice bath. Meanwhile, whip half a cup of heavy cream and separately whip egg whites with cream of tartar and sugar until stiff peaks form. Fold the cream, egg whites, and shredded coconut gently into the cooled filling — this aeration gives the filling its incredible fluffy yet firm texture.
Step 4: Assembling and Decorating the Pie
Pour the filling evenly into the cooled crust and spread gently. Whip the remaining two cups of heavy cream to stiff peaks and pipe decorative swirls on top. A generous sprinkle of extra shredded coconut adds a finishing touch that’s both beautiful and textural. Chill the pie so it sets perfectly before moving on to the final touch.
Step 5: Sweet Strawberry Sauce and Serving
Dice your fresh strawberries and toss them in confectioners’ sugar; the sugar draws out juices and creates a natural, fresh sauce. When serving, spoon some strawberry sauce over each slice for a burst of fruity sweetness that complements the creamy pie filling beautifully. It’s always a crowd-pleaser!
Top Tip
Over the years, I’ve noticed a few little tricks make all the difference when making this White Christmas Pie with Coconut and Strawberries Recipe that you’ll definitely want to keep in mind.
- Keep Ingredients Cold: Cold butter and water are essential for a flaky crust, so don’t skip the chilling times — it really pays off!
- Patience with Cooling: Make sure your crust is completely cool before filling it, or the warm filling could cause sogginess.
- Whip with Care: When folding whipped cream and egg whites into the custard, use gentle folding motions to keep the mixture light and airy.
- Strawberry Prep: Resting the sugared strawberries for at least 30 minutes lets the natural juices develop a luscious sauce, but don’t wait too long or they’ll get mushy.
How to Serve White Christmas Pie with Coconut and Strawberries Recipe
Garnishes
I always add a sprinkle of extra shredded coconut on top—it’s simple but gives a nice tropical vibe and an extra layer of texture. Sometimes, I add a few whole strawberries or mint leaves for color, which really lifts the presentation for guests.
Side Dishes
This pie loves good company. Pair it with a light cup of green tea or a softly brewed chamomile to balance the sweetness. For a winter feast, a small scoop of vanilla ice cream on the side elevates the indulgence without overshadowing the pie’s delicate flavors.
Creative Ways to Present
During the holidays, I like to bake this pie in decorative pie tins for an extra festive touch. Piping whipped cream in fancy rosettes or stars adds elegance. For larger gatherings, serving individual mini versions in mason jars with a layer of strawberry sauce at the bottom has always wowed my friends.
Make Ahead and Storage
Storing Leftovers
I store leftover pie in the fridge covered tightly with plastic wrap or in an airtight container. It stays fresh and creamy for up to three days. Just make sure to avoid letting it sit out too long—the creamy filling is sensitive to warm temperatures.
Freezing
Freezing this pie is a bit tricky because of the fresh strawberries and whipped cream topping. However, if you want to freeze it, I recommend freezing only the baked crust and the plain filling separately. Pie assembly with fresh strawberries and whipped cream is best done fresh to keep that light texture intact.
Reheating
This pie is best served chilled and never heated. If you've refrigerated leftovers, let them sit at room temperature for about 15 minutes before serving so the filling softens slightly and the flavors come through perfectly.
Frequently Asked Questions:
Frozen strawberries aren’t ideal because they release a lot of water when thawed, which can make the pie soggy and watery. Fresh strawberries provide the best texture and flavor for the topping and sauce, but if you do use frozen, be sure to drain them well and maybe reduce additional liquid in the filling.
After assembling, the pie should chill for at least 4 hours, preferably overnight, to allow the gelatin and whipped components to firm up properly while remaining light and airy.
Absolutely! Pie crust can be made ahead and refrigerated up to 2 days or frozen up to a month. Just thaw it in the fridge before rolling out. This tip really helps manage holiday baking schedules and reduces stress.
You can substitute gelatin with agar-agar powder for a vegetarian option. Use about 1 teaspoon agar-agar dissolved in hot water according to package instructions. Keep in mind agar-agar sets a bit firmer and quicker, so monitor the setting process closely to make sure the filling remains fluffy.
Final Thoughts
Honestly, this White Christmas Pie with Coconut and Strawberries Recipe is one of those treats that never fails to impress and delight — every bite feels like a little celebration. The creamy coconut filling, the crisp crust, and those bright strawberries on top come together in a way that feels special yet approachable, like a dessert you can feel good about sharing. Give it a try for your next holiday or summer gathering and let me know how it turns out; I promise, you’ll be making it again and again!
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White Christmas Pie with Coconut and Strawberries Recipe
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
White Christmas Pie is a festive dessert featuring a flaky buttery crust filled with a creamy coconut and almond-flavored filling, topped with whipped cream, fresh strawberries, and a dusting of shredded coconut. This pie combines delicate textures and flavors perfect for holiday gatherings or special occasions.
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 the Crust: Cut the butter into pats and place on a plate in the freezer. In a food processor, pulse flour, salt, and sugar together. Add cold shortening and pulse. Add frozen butter and pulse until pea-sized. While pulsing, gradually add ice cold water until dough comes together. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll and Shape Crust: On a floured surface, roll dough two inches wider than a 10-inch pie plate. Place over the plate, press in gently, trim excess dough, and create a high scalloped edge. Freeze for 30 minutes to set.
- Bake the Crust: Preheat oven to 375 degrees Fahrenheit. Place parchment paper with pie weights or beans inside the crust. Bake for 20 minutes, remove weights and parchment, prick bottom with fork, then bake another 15 minutes until golden. Cool to room temperature.
- Bloom Gelatin: In a small bowl, dissolve gelatin in ¼ cup water and set aside.
- Make Filling Base: In a medium saucepan, combine ⅓ cup sugar, flour, and salt. Whisk in milk and bring to boil over medium heat, cook for 1 minute. Remove from heat, whisk in gelatin mixture, almond and vanilla extracts. Cool quickly in an ice bath.
- Whip Ingredients: Beat ½ cup heavy cream to soft peaks. In a separate bowl, beat egg whites with cream of tartar and remaining ⅓ cup sugar to stiff peaks. Whip cooled filling slightly in mixer until creamy.
- Combine Filling: Gently fold whipped cream, egg whites, and shredded coconut into the cooled filling mixture. Scrape evenly into the cooled pie shell.
- Prepare Topping: Whip 2 cups heavy cream to stiff peaks. Pipe decorative swirls over the pie filling and sprinkle with additional shredded coconut.
- Prepare Strawberry Sauce: Dice strawberries and mix with confectioners’ sugar until juicy and saucy.
- Serve: Cut the pie into slices and serve with strawberry sauce spooned over the top.
Notes
- Use ice-cold ingredients to ensure a flaky crust.
- Pie weights or dried beans prevent the crust from collapsing during blind baking.
- Cooling the filling quickly in an ice bath helps prevent a skin from forming.
- Whipping egg whites with cream of tartar gives better volume and stability.
- Fresh strawberries mixed with confectioners' sugar create a natural sauce without added liquids.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg


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