There's just something magical about the creamy, dreamy texture and tropical flavors of the White Christmas Pie with Coconut and Strawberry Recipe. It’s the kind of dessert that feels festive and fresh, perfect for sharing with friends or surprising your family during special occasions. Trust me, once you taste it, you’ll want to make it again and again.

A clear white glass plate holds a slice of pie with three main layers. The bottom layer is a light brown crust that looks firm and crumbly. Above the crust is the thick white creamy middle layer, smooth and soft. On top, there is a layer of red fruit sauce with chunks, which spills slightly over the edge. Around the pie slice, dollops of whipped cream with a soft, fluffy texture create a border. The plate is placed on a white marbled surface decorated with red and black holiday-themed cloth and shiny red beads. A silver fork rests on the plate near the pie slice. 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 Strawberry Recipe
Top Tip
How to Serve White Christmas Pie with Coconut and Strawberry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Christmas Pie with Coconut and Strawberry Recipe

Why You'll Love This Recipe

I remember the first time I made this White Christmas Pie with Coconut and Strawberry Recipe — it was a holiday party, and everyone kept asking for seconds! It's beautifully balanced between rich creaminess and bright strawberry freshness, and the coconut adds that fantastic festive vibe.

Light yet indulgent: This pie feels luscious without being heavy, striking a perfect balance you’ll appreciate.
Beautiful presentation: The fluffy piped cream topping swirled with shredded coconut and fresh strawberries is a showstopper.
Versatile for any occasion: Though its name screams holiday, you’ll enjoy this pie anytime you want an elegant dessert.
Invites customization: You can tweak the strawberries or coconut amount to suit your taste or seasonal availability.

A close-up of a creamy pie with one thick layer of white whipped topping that looks soft and fluffy, spread evenly over a light brown crust with a crimped edge, all set in a clear glass pie dish. The pie sits on a white marbled surface, with two bowls in the background—one filled with red sauce and the other with extra white whipped topping. Some festive red round decorations are scattered nearby, and a silver pie server lies next to the pie. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this pie lies in how the simple, wholesome ingredients harmonize to create a light, silky filling paired with a tender crust and topped with fresh fruit. Let me walk you through the essentials and why they matter.

Flat lay of six small pats of unsalted butter on a simple white ceramic plate, a small white bowl filled with all-purpose flour, a few scattered coarse kosher salt crystals, a small white bowl with granulated sugar, two firm vegetable shortening blocks, a small white bowl of ice cold water, one envelope of unflavored gelatin powder beside a small white bowl of water, a small white bowl with granulated sugar, a small white bowl with all-purpose flour, a small white bowl of whole milk, fresh whole nutmegs and vanilla beans placed near tiny white bowls containing almond and vanilla extracts, a small white bowl of heavy cream, three clean whole eggs with smooth shells, a small white bowl of cream of tartar powder, a neat pile of shredded coconut, a larger white ceramic bowl filled with fluffy beaten heavy cream, a cluster of fresh diced strawberries next to a small white bowl of confectioners’ sugar, all arranged with balanced symmetry and natural proportions, 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 lets you control the saltiness of your crust, and cold butter creates a flaky pie shell.
All-Purpose Flour: Provides structure for the crust and filling without making it dense—essential for that tender texture.
Kosher Salt: Just a pinch enhances all the flavors without overpowering that delicate sweetness.
Cold Vegetable Shortening: Adds flakiness and stability to the crust so it bakes crisp and holds the filling well.
Unflavored Gelatin: This is what gives the filling its light, mousse-like body without heaviness.
Whole Milk & Heavy Cream: The perfect combo for richness and creaminess in the filling and whipped topping.
Egg Whites & Cream of Tartar: Whipped to stiff peaks, they add airiness to the filling’s texture.
Shredded Coconut: Toasty and fresh, it complements the creamy filling and adds tropical zing.
Fresh Diced Strawberries & Confectioners’ Sugar: The strawberries create a lovely natural sauce when tossed with the sugar, making each bite refreshing.
Vanilla and Almond Extracts: These extracts deepen the pie’s flavor, giving it that cozy holiday feel.

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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 thing I love about the White Christmas Pie with Coconut and Strawberry Recipe is how easy it is to adapt. Over time, I’ve experimented with tweaks depending on seasons, guests’ preferences, or what’s in my pantry.

Variation: Sometimes, I swap strawberries for raspberries or mangoes when I want a tropical twist — it changes the vibe but keeps that fresh fruit brightness.
Dietary modification: Coconut milk can replace some of the dairy for a subtle flavor change, though the texture shifts a bit.
Make it extra festive: Try folding in toasted pecans or sprinkling chopped pistachios on top for crunch and color.

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

Step 1: Chilling & Preparing the Crust

Start by cutting the butter into pats and popping them in the freezer while you gather everything else. Keeping that butter cold is the secret to a flaky crust. Next, pulse flour, salt, sugar, shortening, and frozen butter in a food processor to create that perfect crumbly texture. Slowly add cold water, just a tablespoon at a time, until the dough holds together without being wet. Remember, dough should be slightly crumbly but come together when pinched.

Step 2: Rolling & Freezing the Dough

Roll the dough on a floured surface into a circle a couple of inches bigger than your pie plate. Gently lift it into the plate and press the dough up and over the edge, trimming and pinching to create a nice high ridge. I love making a scalloped edge with my fingers — it’s such a pretty finish and holds the filling nicely. Freeze the crust for 30 minutes before baking so the shape stays firm.

Step 3: Blind Baking the Shell

Preheat your oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans for even baking. Bake 20 minutes, then remove the weights and parchment and poke a few holes in the crust bottom with a fork to avoid bubbles. Bake an additional 15 minutes until golden and cooked through. Cool completely before filling.

Step 4: Making the Filling

While your crust bakes, bloom the gelatin in water to soften. In a saucepan, whisk sugar, flour, salt, and milk and heat until it thickens and boils gently for a minute. Remove from heat and incorporate the gelatin mixture along with almond and vanilla extracts, then cool the mixture quickly in an ice bath. Whip the heavy cream to soft peaks separately. Then, beat the egg whites and cream of tartar with the remaining sugar to stiff peaks. Fold the whipped cream, egg whites, and shredded coconut gently into the cooled filling until combined and fluffy.

Step 5: Assembling and Decorating

Pour the fluffy filling into the cooled crust, smoothing the top. Whip the remaining heavy cream to stiff peaks and pipe it over the pie using a star tip — it looks so festive and inviting! Sprinkle more shredded coconut on top for that snowy effect. Finally, toss diced strawberries with confectioners’ sugar until juicy and serve alongside for spooning over each slice.

Top Tip

From years of making this pie, I've learned a few tricks that help keep it picture-perfect and delicious every time.

Freeze the dough well: Don’t skip the freezing step before baking — it prevents the crust edges from shrinking or collapsing.
Avoid over-beating: When folding whipped cream and egg whites into the filling, be gentle to keep the light, airy texture.
Use fresh coconut: If you can find fresh shredded coconut, it elevates the flavor even more, but unsweetened packaged works great too.
Let the filling cool enough: Adding gelatin to a hot mixture can affect texture — always cool it before folding in the whipped ingredients.

How to Serve White Christmas Pie with Coconut and Strawberry Recipe

White Christmas Pie - Serving Suggestion

Garnishes

I absolutely love adding a sprinkle of extra shredded coconut on top for that snowy look, plus a few whole or sliced strawberries for color and freshness. Sometimes a tiny dusting of cocoa powder or some finely chopped mint leaves adds a nice twist too.

Side Dishes

Since the pie is already quite rich and creamy, I like serving it with light, refreshing sides like a simple green salad or some citrusy sorbet. For holiday dinners, it pairs beautifully with warm spiced drinks like mulled wine.

Creative Ways to Present

One fun idea I’ve tried is arranging the strawberry sauce in pretty swirls on the serving plates before placing each slice on top. You can also make individual mini versions of the pie in ramekins for a personal touch, perfect for parties and gifting.

Make Ahead and Storage

Storing Leftovers

This pie keeps nicely covered in the fridge for 3–4 days. I like to store it with a loose tent of foil or an airtight cake carrier so the whipped topping stays fresh without absorbing fridge smells.

Freezing

Because of the whipped cream and gelatin filling, freezing can slightly change the texture, but if you freeze individual slices wrapped tightly in plastic, thaw them gently in the fridge overnight and whip fresh cream to serve on top, it’s still a lovely treat.

Reheating

This pie is best served chilled, so I don’t recommend reheating. Just bring it out of the fridge about 15 minutes before serving to soften the cream topping for easier slicing and better flavor release.

Frequently Asked Questions:

Can I use frozen strawberries for the pie topping?

Frozen strawberries tend to release a lot of extra water as they thaw, which can make the topping runny rather than saucy. I recommend using fresh strawberries whenever possible for the best texture and flavor.

Is it okay to substitute almond extract for vanilla extract or vice versa?

Yes! They each bring a distinctive note: almond extract adds a lovely nutty, aromatic flavor while vanilla is more mellow and sweet. I usually use both for the complex flavor, but if you only have one, your pie will still be delicious.

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie crust dough up to two days in advance. Just wrap it tightly in plastic wrap and keep it refrigerated. When you’re ready to bake, roll it out, shape it in your pie plate, and follow the blind baking instructions as usual.

What’s the best way to fold in whipped egg whites and cream?

Use a large rubber spatula and gently cut down through the mixture, then scoop under and fold over. Turn the bowl slightly after each fold to combine everything evenly without deflating the airiness that makes the filling light and fluffy. Patience here really pays off!

Final Thoughts

This White Christmas Pie with Coconut and Strawberry Recipe truly holds a special place in my dessert repertoire. It feels like a hug on a plate — creamy, light, bursting with fresh fruit, and with that festive coconut charm. Once you’ve tried it, you might find yourself reaching for it every holiday or warm-weather gathering. Give it a go and enjoy every delicious bite! I promise you’ll be proud and asked for the recipe.