There’s something truly magical about a slice of White Christmas Pie Recipe—it’s creamy, fluffy, and just lightly sweetened with a tropical coconut vibe that warms your heart. This dessert always feels like a festive celebration, and I love how it looks stunning on any holiday table.

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 Recipe
Top Tip
How to Serve White Christmas Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Christmas Pie Recipe

Why You'll Love This Recipe

Trust me, this White Christmas Pie Recipe is one you’ll want on repeat. From the crisp, buttery crust to the fluffy coconut filling and that perfect tang of almond and vanilla—it hits all the cozy, festive notes beautifully.

Light, yet indulgent: The whipped egg whites and heavy cream keep the filling airy but rich, so it's not heavy on the stomach.
Beautiful presentation: The fluffy white topping with a sprinkle of coconut and fresh strawberries looks as good as it tastes, making it the star of your dessert table.
Perfect balance of flavors: Almond and vanilla extracts add that subtle festive note, while the coconut offers a lovely tropical twist.
Make ahead friendly: It holds up well in the fridge, so you can prep it early and relax on the big day.

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

This pie brings together classic baking staples and a few special touches. Each ingredient plays a part in creating that iconic texture and holiday flavor, so quality and freshness really matter here—especially with the dairy and coconut.

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: Gives richness and helps create a tender, flaky pie crust when chilled well.
All-purpose flour: The base for your crust and thickening agent in the filling.
Kosher salt: A pinch to balance the sweetness and enhance flavors.
Granulated sugar: Sweetens both crust and filling perfectly without overpowering.
Cold vegetable shortening: Adds flakiness to the crust and keeps it crisp.
Ice cold water: Just enough to bring the dough together without making it sticky.
Unflavored gelatin: Sets the filling softly, giving it structure but keeping it light.
Whole milk: Adds creaminess to the filling’s custard base.
Almond and vanilla extracts: Aromatics that infuse the pie with a festive, warm note.
Heavy cream: Used twice—once whipped into the filling for fluffiness, and again for a rich topping.
Egg whites: Whipped to stiff peaks, they lighten the filling beautifully.
Cream of tartar: Stabilizes the whipped egg whites for maximum volume.
Shredded coconut: Adds texture, flavor, and a lovely tropical sweetness in every bite.
Fresh strawberries & confectioners’ sugar: A bright, sweet topping that balances the creamy pie perfectly.

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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

Everyone loves putting their own spin on a classic. I’ve found that this White Christmas Pie Recipe is super forgiving and welcomes little tweaks—try it and see what works best for your holiday table!

Variation: I’ve swapped out the coconut for crushed toasted macadamia nuts once, and it added a lovely crunch and nuttiness that surprised me—in a good way!
Dairy-free option: Use coconut cream instead of heavy cream for a tropical twist and make sure your crust substitute aligns with your dietary needs.
Fruit topping: Feel free to mix strawberries with kiwi or mandarin orange segments for extra festive color and flavor.

Step-by-Step: How I Make White Christmas Pie Recipe

Step 1: Chill the Butter for the Perfect Crust

I like to start by cutting the unsalted butter into pats and popping it on a plate in the freezer. This ensures the butter stays cold and creates that flaky texture when combined with the flour and shortening. Don’t skip this step—warm butter will mess with your dough’s consistency.

Step 2: Whip Up the Pie Dough

Into the food processor go the flour, salt, and sugar first. Once mixed, add the cold shortening and then the chilled butter you're ready to go—pulse until the butter is pea-sized. Adding ice water slowly is key here; just enough until the dough holds together when you pinch it. If the dough feels too wet, hold back—that’s a common beginner mistake. Then, shape it into a disc, wrap tightly, and chill for 30 minutes.

Step 3: Roll and Bake the Crust

Roll the dough about two inches larger than your 10" pie pan—remember a bit extra for those high edges I love to make. I press and pinch with my thumb and knuckles to get that pretty scalloped edge that’s as charming as it is functional. Freeze the crust for 30 minutes so it stays sturdy, then bake with parchment and weights for 20 minutes, remove weights, prick the bottom, and bake another 15 minutes. The golden crust cools while you prep the filling.

Step 4: Bloom Gelatin & Make the Creamy Filling

Blooming the gelatin in cold water first is essential—it dissolves evenly without lumps. While that's settling, whisk together sugar, flour, salt, and milk on the stove until thick and bubbly for about a minute. Stir in your gelatin, almond, and vanilla extracts, then chill briefly over ice to cool down. This combo gives your filling that custardy creaminess with a delicate set.

Step 5: Whip Cream and Egg Whites to Lighten Up

Lightly whip half the heavy cream to soft peaks, then in a separate bowl, beat the egg whites with cream of tartar and sugar to stiff peaks. These two elements fold in gently with the cooled gelatin mixture, adding incredible lightness and volume. Finally, fold in shredded coconut for that signature texture and flavor.

Step 6: Assemble, Decorate, and Chill

Spread the filling evenly in your cooled crust. Whip the remaining heavy cream to stiff peaks and pipe or dollop it artfully over the top. A generous sprinkle of coconut seals the deal with a snowy feel. Dice fresh strawberries tossed in confectioners’ sugar just before serving—they create a simple, naturally sweet sauce that balances the cream perfectly.

Top Tip

After making the White Christmas Pie Recipe multiple times, I’ve learned a few tricks that helped me perfect the texture and look every time. These little pointers could save you time and stress in the kitchen!

Keep Everything Cold: From the butter to the gelatin mixture, chilling helps the pie set just right without being runny or tough.
Don’t Overmix the Filling: Fold gently to maintain the fluffy textures—overmixing can deflate the air you just beat in.
Build the Crust Edges High: I always make my edges extra tall so the filling doesn’t spill over and you get that beautiful, dramatic look.
Fresh Strawberries Last Minute: Add your strawberry topping just before serving to keep it fresh and juicy instead of soggy.

How to Serve White Christmas Pie Recipe

White Christmas Pie - Serving Suggestion

Garnishes

For me, the simple combo of fresh strawberries and shredded coconut offers the perfect garnish. The strawberries add brightness and a little natural sweetness, while the coconut flakes give you that snowy, festive appearance I adore. Sometimes, I sprinkle a few toasted coconut flakes on top for an extra toasty flavor.

Side Dishes

This pie pairs perfectly with a light cup of coffee or spiced tea after dinner. If you want to go all out, a small scoop of vanilla bean ice cream on the side complements the creamy coconut flavors beautifully.

Creative Ways to Present

For holiday parties, try piping rosettes of whipped cream around the edges and topping each with a small fresh strawberry or a mint leaf. Serving individual slices on pretty plates with strawberry sauce spooned over the top always gets compliments. I’ve even used mini pie tins to make single-serving versions—it’s such a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover White Christmas Pie tightly covered in the fridge for up to four days. The crust stays nice if you keep it sealed well and the filling keeps its airy, creamy texture. Just avoid adding the strawberries until serving time to prevent sogginess.

Freezing

I’ve frozen this pie once by wrapping it very tightly in plastic wrap and aluminum foil. When thawed in the fridge overnight, it maintains the texture well, though the whipped topping is best freshly made. For freezing, I recommend freezing just the pie shell and filling separately if you want the best quality.

Reheating

This pie is best served cold or at room temperature, so no reheating needed. If you want to take the chill off, just let it sit on the counter for about 15 minutes before serving—it really brings out the flavors and softness of the filling.

Frequently Asked Questions:

Can I make the crust ahead of time?

Absolutely! You can prepare and chill the pie crust up to 2 days in advance. Just keep it wrapped tightly in plastic wrap in the fridge. When ready, roll it out and bake as directed.

What’s the best way to store leftover pie?

Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. This prevents the crust from becoming soggy and keeps the filling fresh for up to four days.

Can I use other fruits besides strawberries?

Yes! Fresh raspberries, blueberries, or even mandarin orange segments work wonderfully as a topping. Just toss them with confectioners’ sugar to create a quick glaze.

Is this pie suitable for freezing?

You can freeze the pie, but I recommend freezing only the crust and filling separately. Whipped toppings tend to lose their texture after freezing. Make sure to thaw overnight in the refrigerator for best results.

Final Thoughts

This White Christmas Pie Recipe has become a holiday staple in my kitchen, and I’m so glad to share it with you. It’s the kind of pie that brings smiles, nostalgic feels, and compliments with every serving. Give it a try—it’s easier than it looks, and I think you’ll be thrilled with how gorgeous and delicious it turns out.