White Christmas Pie with Coconut and Strawberry Topping Recipe

Introduction

White Christmas Pie is a creamy, dreamy dessert perfect for festive occasions or any time you want a special treat. With a tender homemade crust, light coconut filling, and fresh strawberries on top, it’s a delightful combination of textures and flavors.

Ingredients

• 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
• 1 envelope unflavored gelatin
• ¼ cup water
• 2/3 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
• 2 cups heavy cream (for topping)
• 2 cups fresh diced strawberries (for topping)
• ½ cup confectioners’ sugar (to mix with strawberries)

Instructions

1. Step 1: Cut the butter into pats and place on a plate in the freezer while preparing other ingredients.
2. Step 2: In a food processor, pulse flour, salt, and sugar to combine. Add cold shortening and pulse a few times. Add frozen butter and pulse until pea-sized pieces form.
3. Step 3: Gradually pulse in cold water. Check dough by pinching; if crumbly, add water tablespoon by tablespoon until it comes together.
4. Step 4: Turn dough onto a floured surface, press into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Step 5: Roll dough on a floured surface to 2 inches larger than a 10” pie plate. Fit dough into the pie plate, trim excess, and create a high scalloped edge. Freeze for 30 minutes.
6. Step 6: Preheat oven to 375°F (190°C). Line pie shell with parchment and pie weights or dry beans. Bake 20 minutes. Remove weights and parchment, prick bottom with a fork, and bake 15 more minutes. Cool completely.
7. Step 7: Bloom gelatin in ¼ cup water; set aside.
8. Step 8: In a saucepan, combine ⅓ cup sugar, flour, and salt. Add milk and whisk. Heat over medium until boiling, then cook one minute.
9. Step 9: Stir in gelatin mixture and extracts. Remove from heat and chill in an ice bath.
10. Step 10: Whip ½ cup heavy cream to soft peaks; set aside.
11. Step 11: Beat egg whites with cream of tartar and remaining ⅓ cup sugar to stiff peaks; set aside.
12. Step 12: Whip the cooled filling mixture briefly to creaminess.
13. Step 13: Gently fold whipped cream, egg whites, and shredded coconut into filling. Spread evenly into cooled pie shell.
14. Step 14: Whip 2 cups heavy cream to stiff peaks. Pipe decoratively over filling and sprinkle with extra coconut.
15. Step 15: Mix diced strawberries with confectioners’ sugar. Let rest to form a sauce.
16. Step 16: Slice pie and serve with strawberry sauce spooned on top.

Tips & Variations

• Chill the crust before baking to prevent shrinking and keep edges high.
• Use fresh strawberries in season for the best flavor or substitute with raspberries.
• To make the crust gluten-free, substitute with a gluten-free flour blend and adjust water as needed.
• For extra coconut flavor, toast the shredded coconut lightly before folding it into the filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the strawberry sauce separate until serving to avoid sogginess. When reheating, pierce the whipped topping carefully and warm slices briefly at low temperature or serve chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be made and refrigerated for up to 2 days or frozen for up to 1 month. Thaw completely before rolling and baking.

What can I use if I don’t have gelatin?

Unflavored gelatin is key for setting the filling. You can substitute with agar-agar powder, but you’ll need to adjust the amount and preparation method according to package instructions.

White Christmas Pie with Coconut and Strawberry Topping Recipe

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★★★★★

4.9 from 83 reviews

White Christmas Pie is a festive, creamy dessert featuring a flaky homemade pie crust filled with a delicate almond and vanilla-infused custard layered with fluffy whipped cream, shredded coconut, and topped with fresh strawberries in a sweet glaze. This pie combines textures and flavors for a winter treat perfect for holiday gatherings.

• Author: Nora
• Prep Time: 50 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 6 tablespoons unsalted butter, cold
• 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
• 2/3 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

1. Prepare the crust butter: Cut the cold unsalted butter into pats and place them flat on a plate. Freeze while preparing other ingredients.
2. Combine dry ingredients for crust: In a food processor, pulse together flour, salt, and sugar. Add cold vegetable shortening and pulse a few times. Then add frozen butter pieces and pulse until they are pea-sized.
3. Add water and form dough: While pulsing, slowly add ice cold water tablespoon by tablespoon until dough starts to come together but remains crumbly when pinched.
4. Shape and chill dough: Pour dough onto a floured surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
5. Roll out dough and fit into pie plate: On a floured surface, roll dough into a circle about 2 inches larger than a 10-inch pie plate. Place dough over pie plate, gently pressing into sides and trimming excess. Pinch the overhanging dough into a high ridge and create a decorative scalloped edge. Freeze crust for 30 minutes to firm up.
6. Blind bake crust: Preheat oven to 375°F (190°C). Remove chilled crust from freezer, line with parchment paper cut with overlapping slits to fit sides, and fill with pie weights or dry beans. Bake 20 minutes. Remove weights and parchment, prick bottom with a fork to release steam, and bake another 15 minutes until lightly golden. Cool to room temperature.
7. Bloom gelatin: In a small bowl, sprinkle gelatin over ¼ cup water and set aside to soften.
8. Make custard base: In a medium saucepan, whisk together 1/3 cup sugar, flour, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for one minute while stirring.
9. Add gelatin and flavorings: Remove from heat, whisk in bloomed gelatin until dissolved. Then whisk in almond and vanilla extracts. Set the pan in an ice bath to cool the custard quickly.
10. Whip cream: Beat ½ cup heavy cream to soft peaks; set aside.
11. Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until frothy. Gradually add remaining 1/3 cup sugar and beat to stiff peaks.
12. Whip custard: Transfer cooled custard to a mixer and whip briefly until creamy.
13. Combine filling: Gently fold whipped cream, beaten egg whites, and shredded coconut into the custard mixture until fully combined.
14. Fill crust: Spread the filling evenly into the cooled baked pie shell.
15. Make whipped cream topping: Whip remaining 2 cups heavy cream to stiff peaks. Using a large star tip pastry bag, pipe decorative swirls over the pie filling. Sprinkle additional shredded coconut on top.
16. Prepare strawberry sauce: Dice fresh strawberries and gently toss with confectioners’ sugar in a bowl. The strawberries will release juice, forming a sweet glaze.
17. Serve: Slice the pie and serve with spoonfuls of strawberry sauce over each piece for a fresh, fruity contrast.

Notes

• Make sure to keep butter and shortening cold for a flaky pie crust.
• Chilling and freezing the dough before baking helps prevent shrinking.
• Pie weights or dry beans help keep the crust from puffing up during blind baking.
• Quickly cooling the custard with an ice bath prevents overcooking and curdling.
• Whipping the custard and folding in whipped cream and egg whites results in a light, fluffy filling.
• Fresh strawberries mixed with confectioners’ sugar serve as a natural sauce and perfect topping.
• Use a pastry bag with a star tip to create appealing whipped cream decorations.
• This pie is best served chilled but allow it to sit slightly at room temperature before serving for best flavor.

Keywords: White Christmas Pie, coconut pie, whipped cream pie, holiday dessert, strawberry topping, homemade pie crust