Nothing says holiday celebration like a slice of creamy indulgence with a burst of fresh fruit. This White Christmas Pie with Coconut and Strawberries Recipe brings together velvety textures and tropical flavors that brighten dessert tables and warm hearts. Trust me, making this pie will become your festive tradition once you try it!
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’ve made this White Christmas Pie more times than I can count during the holidays, and it’s always a crowd-pleaser. The cool coconut filling paired with juicy strawberries on top feels like a slice of summer wrapped in winter cheer. Plus, it’s surprisingly simple to put together!
- Unique Flavor Combo: The coconut and strawberry mix creates a refreshing, tropical vibe that stands out from typical holiday pies.
- Light Yet Decadent: Whipped cream and egg whites give it a fluffy, airy texture that isn’t overly heavy, perfect after a big holiday feast.
- Stunning Presentation: The decorative whipped cream topping with a sprinkle of shredded coconut makes this pie look like a festive masterpiece.
- Make-Ahead Friendly: You can prepare this pie a day in advance, easing stress on the big day without sacrificing any flavor or texture.
Ingredients & Why They Work
Each ingredient in the White Christmas Pie with Coconut and Strawberries Recipe plays a key role to build that perfect balance of creamy, crunchy, sweet, and fresh. Here’s a quick rundown so you feel confident picking each one out next time you shop.
- Unsalted butter: Using unsalted butter ensures you control the saltiness in your crust, and freezing it solid helps create a flaky texture.
- All-purpose flour: The base for both crust and filling thickener; make sure it’s fresh for the best results.
- Kosher salt: A pinch sharpens flavors without overpowering; it rounds out the sweetness beautifully.
- Granulated sugar: Divided between crust and filling, it balances the tartness from strawberries perfectly.
- Cold vegetable shortening: Keeps the crust tender and flaky by working with the butter for texture.
- Gelatin: Essential for setting the creamy filling without baking it solid—gives that silky, sliceable consistency.
- Milk and heavy cream: The richness comes from these, creating the luscious custard base and whipped topping.
- Almond and vanilla extracts: A subtle hint of almond enhances the coconut while vanilla adds warmth to the whole pie.
- Egg whites and cream of tartar: Whipped stiff, they lighten the filling, giving the pie that signature airy feel.
- Shredded coconut: Adds texture and tropical flavor, making this pie instantly reminiscent of a white Christmas.
- Fresh strawberries and confectioners’ sugar: Make a quick fresh sauce that’s both sweet and slightly tangy — the perfect topping.
Make It Your Way
One of the things I adore about the White Christmas Pie with Coconut and Strawberries Recipe is how easy it is to make it your own. You can tweak the toppings or even the filling to suit your mood or your guests’ preferences.
- Variation: I sometimes swap the strawberries for raspberries or even mix berries to give a different fruit profile that’s still bright and fresh.
- Dietary swaps: I’ve experimented with coconut milk instead of dairy for a dairy-free version, which worked pretty well with some adjustments to gelatin.
- Extra crunch: Adding a layer of toasted almonds under the filling gives it a lovely nutty texture that’s a nice surprise.
Step-by-Step: How I Make White Christmas Pie with Coconut and Strawberries Recipe
Step 1: Crafting the Perfect Flaky Pie Crust
Start by cutting your butter into pats and freezing it briefly — this is my secret to that flaky crust everyone raves about. While that chills, pulse your flour, sugar, salt, and shortening in a food processor until evenly combined. Then add the frozen butter and pulse just until the butter pieces look like tiny peas. Slowly add ice-cold water, a tablespoon at a time, pulsing between additions until the dough comes together. Press it into a disc, wrap it tightly in plastic, and stick it in the fridge for 30 minutes. This rest time is key—it helps the gluten relax and stops the crust from shrinking during baking.
Step 2: Blind Bake the Crust to Golden Perfection
Once chilled, roll your dough out on a floured surface to about 2 inches larger than your 10” pie plate. Gently transfer it and fit it into the plate, trimming and crimping the edges as you like. I love making a scalloped edge using my fingers—it just looks so festive! Pop the pie shell back into the freezer for another 30 minutes; this keeps the edges from slumping during baking. Then preheat your oven to 375°F. Line your crust with parchment paper and fill with pie weights or dry beans to keep it from puffing up. Bake for 20 minutes, then remove the weights and bake an additional 15 minutes until beautifully golden. Let it cool completely before adding the filling.
Step 3: Prepare the Silky Coconut Filling
While the crust cools, mix and Bloom your gelatin in water — this little step is very important for that perfect set. In a saucepan, whisk together sugar, flour, salt, and milk, then cook over medium heat until it thickens and boils for about a minute. Stir in the dissolved gelatin and the extracts, then cool the mixture quickly using an ice bath to prevent skin from forming. This silky custard is the heart of the pie, so don’t rush this part!
Step 4: Whip and Fold for Fluffy Magic
Next, whip half a cup of heavy cream to soft peaks and beat your egg whites with cream of tartar and remaining sugar to stiff peaks—this adds incredible lightness. Gently fold the whipped cream, egg whites, and shredded coconut into the cooled filling, being careful not to deflate the mixture. Pour this fluffy filling into your cooled crust and smooth it out evenly.
Step 5: Top with Whipped Cream and Strawberries
Whip the remaining two cups of heavy cream until stiff peaks form. Using a large star tip and pastry bag, pipe festive swirls over the pie surface, finishing with a generous sprinkle of shredded coconut. Toss strawberries with confectioners' sugar, allowing the natural juices to melt the sugar and create a simple sauce. Slice your pie and spoon strawberry sauce over each piece for a refreshing contrast.
Top Tip
I’ve learned a few tricks after making this White Christmas Pie several times that really help nail the texture and presentation, especially when you want to impress your guests without sweating it.
- Keep ingredients cold: From butter to water for the crust, cold ingredients ensure that flakiness we all crave. Don’t skip chilling steps!
- Don’t rush cooling the custard: Use an ice bath right away to cool it quickly and prevent lumps or skin from forming.
- Fold gently: When combining whipped cream and egg whites into the filling, fold slowly to keep it light and airy. That’s the magic.
- Strawberries last minute: Mix berries and sugar just before serving so they stay fresh and juicy, not soggy.
How to Serve White Christmas Pie with Coconut and Strawberries Recipe
Garnishes
I love topping my White Christmas Pie with extra fluffy whipped cream piped in pretty swirls, sprinkled lightly with toasted shredded coconut for a bit of crunch and visual interest. The coconut flakes catch holiday lights so beautifully! Fresh strawberry slices either on top or on the side make a juicy, colorful contrast that brightens the dish.
Side Dishes
This pie pairs wonderfully with light, refreshing accompaniments like a crisp green salad or a citrus-spiced fruit salad. On a holiday table, it’s lovely alongside mulled wine or a sparkling beverage that cuts the richness while complementing the tropical notes.
Creative Ways to Present
For a show-stopper, try serving the pie slices on individual dessert plates with a drizzle of strawberry sauce artfully spread across the plate. I’ve also arranged the strawberries in a festive wreath shape on top of the whipped cream—guests are always impressed by this simple touch that adds holiday cheer!
Make Ahead and Storage
Storing Leftovers
Once sliced, cover your pie tightly with plastic wrap or store in an airtight container in the fridge. It keeps really well up to two days and the flavors actually meld beautifully overnight, making leftovers just as delicious.
Freezing
I’ve found this pie doesn’t freeze well once topped with whipped cream and strawberries since both get watery upon thawing. If you want to freeze, do so before adding whipped cream and fruit, wrapped tightly to avoid freezer burn, and use within a month. Thaw slowly in the fridge.
Reheating
Since it’s best served chilled, reheating isn’t necessary. If leftovers have been frozen, thaw in the fridge and bring to room temperature before serving. Add fresh whipped cream and strawberries right before enjoying for the best experience.
Frequently Asked Questions:
While fresh strawberries give the best texture and flavor, you can use frozen ones if you thaw and drain them well to avoid excess liquid in the pie. Pat dry gently with paper towels before tossing with sugar for best results.
This recipe uses dairy and egg whites, so it’s not vegan or dairy-free as written. However, you could experiment by substituting coconut milk for dairy and using agar-agar as a gelatin substitute, but the texture and flavor will vary.
Ideally, chill the pie for at least 3 hours, or overnight if possible, to allow the filling to set properly and flavors to meld. This makes slicing cleaner and enhances the overall taste.
Absolutely! You can bake the crust a day ahead and store it airtight at room temperature. The filling can also be made in advance and carefully folded with the whipped components just before assembling for the freshest texture.
Final Thoughts
Making this White Christmas Pie with Coconut and Strawberries Recipe always brings me back to cozy holiday memories with friends and family gathered ‘round. If you try it, you’ll see why it’s become a staple for us—balanced, delightful, and just a little tropical. Don’t hesitate to share it; I promise it’ll be a pie worth talking about!
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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 luscious, creamy dessert featuring a flaky homemade pie crust filled with a delicate coconut and gelatin-based filling, topped with whipped cream and fresh strawberries in a sweet sauce. This festive pie combines smooth textures and tropical flavors, perfect for holiday celebrations 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
Topping
- 2 cups heavy cream
- 2 cups fresh diced strawberries
- ½ cup confectioners’ sugar
Instructions
- Prepare Butter: Cut the butter into pats and place on a plate. Freeze the butter while preparing the other crust ingredients.
- Make Dough: In a food processor, pulse flour, salt, and sugar to combine. Add cold shortening and pulse. Add frozen butter and pulse until pieces are pea-sized. While pulsing, add cold water gradually until dough holds together when pinched.
- Chill Dough: Turn dough onto floured surface, form into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
- Roll and Shape Crust: Roll dough on floured surface into a circle 2 inches larger than a 10” pie plate. Transfer dough to pie plate; trim excess and crimp edges to form a high ridge with a decorative scalloped pattern. Freeze for 30 minutes to firm up.
- Blind Bake Crust: Preheat oven to 375 degrees Fahrenheit. Line crust with parchment and fill with pie weights or dry beans. Bake for 20 minutes, remove weights and parchment, prick bottom with fork, and bake for an additional 15 minutes. Cool crust to room temperature.
- Bloom Gelatin: Soften gelatin in ¼ cup water in a small bowl and set aside.
- Prepare Filling Base: In a medium saucepan, mix ⅓ cup sugar, flour, and salt. Whisk in milk and cook over medium heat until boiling; cook for 1 minute more while stirring.
- Add Gelatin and Flavorings: Stir in gelatin mixture until dissolved. Remove from heat and whisk in almond and vanilla extracts. Cool quickly by placing saucepan in an ice bath.
- Whip Cream: Beat ½ cup heavy cream to soft peaks; set aside.
- Whip Egg Whites: Beat egg whites with cream of tartar and remaining ⅓ cup sugar to stiff peaks; set aside.
- Combine Filling: Whip cooled filling mixture briefly to make creamy. Gently fold in whipped cream, whipped egg whites, and shredded coconut using a rubber spatula.
- Fill Crust: Evenly spread the filling into the cooled pie crust.
- Decorate Top: Whip 2 cups heavy cream to stiff peaks and pipe decorative swirls over the filling with a large star tip. Sprinkle additional shredded coconut on top.
- Prepare Strawberry Sauce: Mix diced strawberries with confectioners’ sugar and allow to macerate until syrupy.
- Serve: Slice pie and serve pieces topped with strawberry sauce.
Notes
- Freeze butter and shortening before mixing to ensure a flaky crust.
- Pie weights or dry beans can be used to prevent crust from puffing during blind baking.
- Use a food processor for quick and even dough mixing.
- The gelatine filling must be cooled rapidly to prevent it from setting too soon.
- Fresh shredded coconut can be substituted with dried sweetened coconut but flavor may vary.
- Chilling the dough and crust prevents shrinking and collapsing during baking.
- Decorate with whipped cream while it is freshly whipped for best texture.
- Strawberry sauce can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
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