There’s something so magical about the creamy, dreamy flavors in this White Christmas Pie with Coconut and Strawberries Recipe. It’s like a celebration on a plate with the sweet coconut, fresh strawberries, and that fluffy white filling all wrapped up in a buttery crust. Trust me, once you try it, you’ll want to make it year after year.

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 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

This pie has quickly become one of my favorite festive treats to share with family and friends. It manages to balance rich creaminess with fresh fruity brightness, plus the coconut adds a lovely texture and that subtle tropical vibe you don’t expect for a Christmas dessert.

Light yet delicious: The whipped cream and egg whites make the filling fluffy and airy, so it doesn’t feel heavy.
Perfect festive colors: The bright red strawberries against the snowy white filling and toasted coconut just scream holiday spirit.
Make-ahead friendly: This pie holds up well and actually tastes better after a few hours in the fridge when the flavors meld.
Impresses every time: Whether you’re bringing it to a party or serving at home, it’s a guaranteed crowd-pleaser.

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

What makes this pie stand out is the way each ingredient plays a part to create that perfect balance between creamy, crunchy, and fresh. Picking fresh strawberries and good-quality cream really makes a difference here, and don’t skip the coconut—it adds that signature texture and tropical aroma that defines this pie.

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: Essential for a flaky pie crust that’s buttery but not salty.
All-purpose flour: The basic structure for your crust and part of the filling—it thickens things up nicely.
Kosher salt: Just a pinch enhances all the flavors, don’t skip it!
Granulated sugar: Divided use helps sweeten both crust and filling perfectly.
Vegetable shortening: Works with the butter to create tender, flaky crust layers.
Cold water: Keeps the fat from melting too quickly so you get the perfect dough.
Unflavored gelatin: Key to setting the creamy filling without making it heavy.
Milk & heavy cream: Creaminess and richness come straight from these dairy components.
Almond & vanilla extracts: They bring warm, lovely notes that complement the coconut and strawberry beautifully.
Egg whites & cream of tartar: Whipped to stiff peaks, these give a light, meringue-like texture inside the filling.
Shredded coconut: Adds tropical flavor and a wonderful chewy texture.
Fresh strawberries & confectioners’ sugar: For that sweet, juicy topping and natural 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

I like to keep this pie pretty traditional since the balance of flavors is so perfect. But don’t hesitate to personalize it depending on your mood or the season—it’s a very adaptable recipe.

Variation: Once, I swapped out strawberries for raspberries, and it gave the pie a nice tart contrast that my family loved.
Dairy-free twist: You could try coconut cream instead of heavy cream to amp up the coconut flavor further and accommodate dairy sensitivities.
Crunch factor: Adding crushed macadamia nuts to the crust adds a buttery crunch that’s pretty addictive.
Flavor boosts: Sometimes a little orange zest folded into the filling brings a fresh, citrus zing that brightens the whole pie.

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

Step 1: Chill Your Butter and Prep the Crust Ingredients

Start by cutting your unsalted butter into small pats and popping it in the freezer. This step is crucial to get that flaky pie crust. While the butter chills, gather and measure out the flour, salt, sugar, and shortening—having everything ready makes the next steps smooth and easy.

Step 2: Pulse Your Dough to Perfection

In your food processor, quickly blend the flour, salt, and sugar. Add the cold shortening first, pulsate a few times, then throw in the frozen butter. Continue pulsing until the butter pieces look like peas—that’s your cue for flaky layers ahead. Slowly add ice-cold water one tablespoon at a time while pulsing until the dough just comes together without getting sticky.

Step 3: Roll and Shape Your Pie Crust

Flour your surface and roll out the dough into a circle at least two inches bigger than your 10” pie plate. Press this gently into your plate and trim the excess dough, saving it for decorations if you like. I love giving the edge a high ridge and a scalloped finish—it’s a little detail that makes the pie look extra special. Freeze the crust for 30 minutes so it holds its shape during baking.

Step 4: Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line your chilled crust with parchment paper and fill with pie weights or dried beans—this prevents shrinking. Bake for 20 minutes, then remove weights and parchment, pierce the bottom a few times with a fork, and return to the oven for another 15 minutes until golden. Let it cool to room temp before adding filling.

Step 5: Bloom Gelatin and Make the Filling Base

While the crust bakes, sprinkle the unflavored gelatin over ¼ cup of water to bloom. In a saucepan, whisk together sugar, flour, salt, and milk. Heat over medium, stirring until it boils and thickens—about one minute. Remove from heat and whisk in the gelatin paste plus almond and vanilla extracts. Put the pan in a bowl of ice to cool quickly and avoid lumps.

Step 6: Whip the Cream and Egg Whites

Beat ½ cup of heavy cream to soft peaks. In a separate bowl, beat the egg whites with cream of tartar until foamy, then gradually add ⅓ cup sugar and whip to stiff peaks. These whipped components lighten the filling, so take the time to get them right.

Step 7: Combine and Fold

Mix the cooled filling base in your stand mixer until smooth and creamy—this extra whip makes a big difference. Transfer to a large bowl and gently fold in the whipped cream, egg whites, and shredded coconut. Use a rubber spatula and fold carefully to keep as much air in as possible.

Step 8: Assemble and Decorate

Pour the filling evenly into the cooled crust. Whip the remaining 2 cups heavy cream to stiff peaks, then pipe a pretty fluffy border or cover the top with swirls using a star tip. Sprinkle extra shredded coconut over the top for that snowy look. Finally, dice fresh strawberries and toss with confectioners’ sugar—this juicy sauce is spooned over each slice when serving.

Top Tip

Over the years of making this pie, I’ve found a few key tricks that really help nail the texture and keep things manageable, especially the crust and folding the meringue into the filling.

Keep everything cold: The butter and shortening must be ice cold, and the water too, so your crust stays flaky—not tough.
Don’t overmix your filling: When folding in whipped cream and egg whites, fold gently—otherwise, you’ll lose that airy lightness that makes this pie so special.
Chill the crust before baking: Freezing the pie shell helps it keep its shape and prevents shrinkage during baking—trust me, it makes a world of difference.
Use parchment slits: Cutting slits in your parchment lets it easily fit snugly in the pie crust without crumpling or slipping, so the baking is even and perfect.

How to Serve White Christmas Pie with Coconut and Strawberries Recipe

White Christmas Pie - Serving Suggestion

Garnishes

I always finish this pie with a generous handful of extra shredded coconut sprinkled over the whipped cream topping—it adds this snowy, festive look and a little crunch. Fresh mint leaves sometimes join the strawberries for a pop of green and fresh aroma that brightens the whole dish.

Side Dishes

This pie pairs beautifully with a hot cup of spiced tea or coffee to balance the sweetness. For a full holiday spread, I like serving it alongside warm roasted chestnuts or a light fruit salad to add some texture contrast.

Creative Ways to Present

For special occasions, pipe the whipped cream into tall, elegant rosettes and arrange strawberry halves artistically between them. I’ve even made mini versions of this pie in cupcake tins topped with coconut and a single strawberry slice—so cute for parties and easier to serve!

Make Ahead and Storage

Storing Leftovers

I store any leftover pie covered tightly with plastic wrap in the refrigerator. It keeps beautifully for about 2–3 days, and honestly, I think the flavors develop even better overnight.

Freezing

I haven’t frozen this pie directly before because the delicate whipped cream topping can get a little watery when thawed. However, you can freeze the crust ahead of time—bake it, cool it completely, then wrap well and freeze for up to a month. Assemble the pie fresh when you’re ready.

Reheating

No need to reheat this one since it’s best served cold or at room temperature. Just take it out of the fridge 20–30 minutes before serving to soften up the filling and enjoy the creamy textures.

Frequently Asked Questions:

Can I make the pie crust using a store-bought crust instead?

Yes! A store-bought crust can save time and works well, but if you have time, I recommend making the crust from scratch for the best flaky texture and flavor.

How do I prevent the pie filling from weeping or becoming watery?

Make sure to properly bloom and dissolve the gelatin, and fold in the whipped cream and egg whites gently to keep the filling stable. Also, chilling the pie adequately before serving helps maintain its structure.

Can I substitute strawberries with other fruits?

Absolutely! Raspberries, blueberries, or even a mixed berry combination work beautifully. Just adjust the sugar amount if you use a more tart fruit.

Is this pie suitable for making ahead for Christmas dinner?

Definitely! In fact, I recommend making it a day ahead so the flavors meld nicely. Just keep it well-covered in the fridge until ready to serve.

Final Thoughts

This White Christmas Pie with Coconut and Strawberries Recipe has a special place in my heart—it’s the kind of dessert that brings everyone together and sparks smiles. The creamy filling with that toasted coconut crunch and the brightness of strawberries feels like a holiday hug in every bite. Give it a try, and I promise it might just become your new festive favorite too. Happy baking!