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.

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 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.

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 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.

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: 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.

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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 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

White Christmas Pie - Serving Suggestion

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:

Can I substitute frozen strawberries for fresh in the White Christmas Pie with Coconut and Strawberries Recipe?

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.

How long does the White Christmas Pie with Coconut and Strawberries Recipe take to set before serving?

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.

Can I make the pie crust ahead of time?

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.

What can I use instead of gelatin for a vegetarian version?

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!