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!

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

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.

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

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.

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 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.

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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 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

White Christmas Pie - Serving Suggestion

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:

Can I use frozen strawberries for this pie?

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.

Is this pie suitable for vegans or dairy-free diets?

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.

How long does the pie need to chill before serving?

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.

Can I prepare parts of the pie ahead of time?

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!