White Christmas Pie

Flaky pie crust, creamy filling, coconut flakes, whipped cream, and strawberries make this White Christmas Pie a festive favorite!

this Recipe

You ever have one of those days where things don’t go at all like you planned, but somehow turn out better? That’s exactly how I stumbled onto this White Christmas Pie.
A couple of Christmases ago, we were gearing up for that postcard-perfect holiday: twinkling lights, hot cocoa, fluffy snow falling just so… You know the vibe. Well, Mother Nature had other plans. We got rain. Buckets of it. The kind that makes you wonder if you should just build an ark and be done with it.
I was feeling kinda glum, so I did what any rational person does in these situations: I baked. And I thought, “If we can’t have a white Christmas outside, we’re having one in the kitchen!” Enter this pie.
Now, it’s a family tradition. Snow or shine, there’s always a White Christmas Pie on our table, and honestly, it tastes like a warm hug with a tropical twist. Every bite reminds me that sometimes, the best memories come from the unexpected moments. (And extra whipped cream. Always extra whipped cream.)

Why You’ll Love This White Christmas Pie Recipe?

Okay, first of all: coconut. If you’re a coconut lover like me, you already know that’s reason enough. But there’s more.
This White Christmas Pie is light, but still rich enough to feel indulgent. It’s like wearing your favorite fuzzy slippers—you feel cozy, but not weighed down. And did I mention it’s a looker? Seriously, this pie is a total show-off at the dessert table.

• Make-ahead magic. You can prep it a day ahead and still have time to wrap gifts you totally forgot about.
• Fluffy, creamy, dreamy. The filling is like a cloud. A coconut cloud.
• It’s festive without being fussy. No sugar glass reindeer here. Just a pie that looks fancy and tastes even better.
• Kid-friendly and adult-approved. Even my picky niece (the one who claims to hate coconut) gave it a thumbs up. Miracles happen, people.

Ingredient Notes:

For the Pie Crust

• Butter + shortening. It’s the dream team. Butter gives you flavor, shortening gives you that flaky crust you can actually hear when you cut into it.
• Ice-cold water. I don’t mean chilly. I’m talking ice cold. This helps keep the fat cold so you get that golden, flaky perfection.
• A little sugar + salt. For balance. Because life (and pie dough) needs balance.

For the Filling

• Gelatin. This is your secret weapon. It makes the filling set just right—firm enough to slice, soft enough to melt in your mouth.
• Milk + cream. Full-fat all the way. It’s Christmas, not a diet seminar.
• Egg whites. Whipped into stiff peaks, they give the filling that snowy, fluffy magic.
• Coconut. Toasted or untoasted—dealer’s choice. I like a little toastiness for flavor.

For Topping

• Whipped cream. Piled high, because this is not the time to be stingy.
• Strawberries. Sweet and juicy, and they look like tiny Santa hats on top.
• Powdered sugar. Snow, but make it edible.

How To Make White Christmas Pie?

Step 1: Crust First!

You’ll start by blitzing cold butter and shortening into flour until it looks like coarse crumbs. Add ice water a tablespoon at a time (go slow here, trust me), and once it holds together, shape it into a disc. Chill it while you hum “Jingle Bells” or sip mulled wine—your call.
Roll it out, press it into your pie plate, and pop it in the freezer. Then blind bake it with pie weights (or dry beans, or rice—whatever works). Bake at 375°F until it’s golden and smells amazing.

Step 2: Fill ‘Er Up

Bloom the gelatin in cold water. Meanwhile, whisk milk, sugar, flour, and salt in a saucepan until it thickens like magic. Stir in your bloomed gelatin, vanilla, and almond extracts.
Cool that mixture until it’s just barely warm (or stick it in the fridge for a few).
Now whip cream and egg whites (separately!) until they’re nice and fluffy. Gently fold them into your cooled custard mixture along with shredded coconut. Be gentle. We’re making clouds here, not bricks.
Scoop it all into your crust and spread it smooth like a snowy field.

Step 3: Decorate

Whip up more cream (yes, more) and slather it over the pie. Sprinkle coconut flakes like it’s the first snow of the season. Arrange sliced strawberries like a little berry wreath, and dust everything with powdered sugar.
Take a step back and admire your masterpiece. Then take a photo. Or five.

Storage Options:

Honestly? This pie rarely makes it to the next day at our house. But if you’ve got leftovers (what’s your secret?!), cover it loosely and stash it in the fridge for up to 2 days.
Freezing? Eh. Not my favorite. The texture gets a little weird. Eat it fresh if you can.

Variations and Substitutions:

• Gluten-free? Swap the crust for your favorite GF pie crust.
• No coconut fan? I get it (kinda). Leave it out and use white chocolate curls instead.
• Berries not your thing? Pomegranate seeds or sugared cranberries look stunning on top.
• Want a boozy kick? Add a splash of coconut rum to the filling (and maybe to your coffee while you bake).

What to Serve with White Christmas Pie?

• Hot cocoa. Extra marshmallows, please.
• A glass of bubbly. Because you deserve it.
• Peppermint bark. Classic holiday snack.
• Leftover turkey sandwiches. Look, balance is key.

Frequently Asked Questions:

Can I make it ahead?
Absolutely! Make it a day before and chill it. It’s even better the next day.

Can I use a store-bought crust?
100%. If that’s what gets you to the finish line, do it.

Does it have to have coconut?
Nope! Swap it out or skip it. It’ll still be delicious (though I might cry a little inside).

So, there you have it! My go-to White Christmas Pie, the dessert that saved our rainy Christmas and has been stealing the show ever since.
Try it, tweak it, make it your own. And if you do, I need to know—did you go classic? Add a twist? Make it snow with extra powdered sugar? Drop me a comment below or tag me in your pie pics. Can’t wait to hear all about it!

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White Christmas Pie

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Experience the charm of the holiday season with the White Christmas Pie, a tantalizing dessert that seizes the spirit of winter wonder in every morsel. Picture a buttery flaky crust enveloping a filling, where the richness of velvety cream meets the lightness of whipped egg whites all intertwined with the tropical flair of shredded coconut. Each mouthwatering morsel offers a harmony of textures and flavors topped off with whipped cream and adorned with fresh strawberries dusted in powdered sugar for an extra touch of sweetness. It's more, than your pie; it's a true celebration of holiday cheer—a symphony of tastes that dances, on your taste buds evoking warm memories and the enchantment of a snowy Christmas, no matter what nature has in store outside.

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8 Servings

Ingredients

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For the 10-inch Pie Crust:

• 6 tbsp unsalted butter
• 1 1/2 c all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp granulated sugar
• 2 1/2 tbsp cold vegetable shortening
• 1/4 c ice cold water plus more as needed

For the Filling:

• 1 envelope unflavored gelatin
• 1/4 c water
• 2/3 c granulated sugar divided
• 1/4 c all-purpose flour
• 1/2 tsp salt
• 1 1/2 c whole milk
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1/2 c heavy cream
• 3 egg whites
• 1/4 tsp cream of tartar
• 3/4 c shredded coconut plus more for sprinkling over top
• 2 c heavy cream as topping
• 2 c fresh diced strawberries for topping
• 1/2 c confectioners’ sugar to mix with strawberries

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Instructions

 

To make the crust:

1. Cut the butter into pieces and briefly freeze them.
2. In a food processor combine the flour, salt and sugar.
3. Incorporate shortening and frozen butter, into the mixture by pulsing until it becomes crumbly.
4. Gradually mix in ice water until a dough forms. If necessary add water.
5. Form the dough into a disc shape wrap it up and refrigerate it for 30 minutes.
6. Roll out the dough. Place it in a pie plate. Shape the edges as desired. Freeze for 30 minutes.
7. Preheat your oven to 375°F (190°C). Use pie weights, on parchment paper to bake the crust for 20 minutes then remove the weights and continue baking for another 15 minutes until brown. Let it cool.

For the filling:

1. Dissolve gelatin in water as instructed on its packaging.
2. In a saucepan combine sugar, flour, salt and milk over heat until it comes to a boil. Then add gelatin along with any desired extracts/flavors to enhance taste. Allow it to cool over ice or refrigerate until set.
3. Whip half a cup of cream until soft peaks form.
4. Using a mixer or whisk beat egg whites with cream of tartar and remaining sugar until stiff peaks form.
5. Combine the whipped cream beaten egg whites and coconut, with the filling by gently folding them together.
6. Spread the filling evenly into the crust to fill it completely.

For the toppings:

1. To make whipped cream beat 2 cups of cream until it forms peaks. Use this whipped cream to decorate the top of the pie and sprinkle some coconut on it for added flavor.
2. To create a strawberry sauce dice fresh. Mix them with confectioner's sugar. Allow this mixture to sit for a while until it forms a sauce.

When serving:

1. Cut slices of pie. Drizzle each slice with the delicious strawberry sauce. Enjoy this dessert!

Notes

To transform this White Christmas Pie into a gluten-free version it's not just, about swapping ingredients. It's about reimagining the recipe and embracing a kind of magic. Here's how you can do it:

The Crust Makeover: Instead of using all-purpose flour opt for a high-quality gluten-free flour blend that is specifically designed for baking. Look for blends that contain a combination of rice flour, potato starch and tapioca flour. These blends will mimic the texture and density of wheat flour giving your crust that desired flakiness and tenderness.

Thickening the Filling: Replace all-purpose flour in the filling with your chosen gluten-free flour blend. Gluten-free flours work wonderfully as thickeners. Will help achieve the right consistency without compromising on flavor.

Remember Cross Contamination: If you're cooking for someone with disease or severe gluten intolerance it's important to be cautious about cross contamination. Use utensils, bowls and surfaces, during preparation. Ensure that all ingredients used including baking powder and extracts. Are certified gluten-free.

By following these steps you'll be able to create a gluten-free version of this White Christmas Pie while keeping its magical essence intact.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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