There’s something truly magical about this White Christmas Pie with Strawberries Recipe — it’s creamy, light, and topped with bright, fresh strawberries that bring holiday cheer to every bite. Trust me, this isn’t your average dessert; it’s a wonderful blend of textures and flavors that feels like a festive hug on a plate.

The image shows a slice of pie on a clear, textured glass plate placed on a white marbled surface with red holiday decorations around it. The pie has three main layers: a light golden-brown crust at the bottom, a thick white fluffy cream layer in the middle, and a topping of chunky red fruit sauce, likely strawberries, draped over the cream. Around the edge, there is a border of white whipped cream swirls. A small silver spoon is beside the slice on the plate, and a woman's hand is holding a fork near the pie. 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 Strawberries Recipe
Top Tip
How to Serve White Christmas Pie with Strawberries Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Christmas Pie with Strawberries Recipe

Why You'll Love This Recipe

This White Christmas Pie with Strawberries Recipe has been a favorite in my family for years, and every time I make it, I’m reminded why—it’s refreshing yet indulgent, pretty enough to impress, and surprisingly simple to pull together once you get the hang of the crust and filling.

Delicate Creamy Filling: The silky, light filling combines gelatin, whipped cream, and egg whites for a fluffy texture that melts in your mouth.
Fresh Strawberry Topping: Strawberries tossed with confectioners’ sugar turn into a naturally sweet and syrupy sauce that balances the creaminess perfectly.
Homemade Buttery Crust: The crust is flaky with a hint of sweetness, and making it from scratch gives that personal touch that store-bought just can’t match.
Beautiful Presentation: The whipped cream topping with shredded coconut and a scalloped crust edge make it a showstopper for holiday dessert tables.

A pie with a golden-brown crust at the bottom and sides, filled with a creamy white layer, and topped with many swirls of white whipped cream spread evenly across the entire surface, creating a fluffy and textured look; the pie is placed in a clear glass dish on a white marbled surface, with a bowl of red fruit sauce and a small white cup of extra whipped cream in the background, along with red Christmas ornaments and a red cloth near the pie, creating a festive and cozy setting, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a vital role in making the pie light, creamy, and full of festive flavor. The trick is using quality products like fresh strawberries and real butter, which really elevate the end result.

Flat lay of six small pats of unsalted butter on a simple white ceramic plate, a small white bowl filled with all-purpose flour, another small white bowl with granulated sugar, one small white bowl with kosher salt, a small white bowl of cold vegetable shortening, a small white bowl of ice cold water, an envelope of unflavored gelatin next to a small white bowl with water to bloom it, a small white bowl with shredded coconut, a small white bowl of whole milk, a small white bowl of heavy cream, three whole uncracked brown eggs arranged neatly, a small white bowl of cream of tartar, a small white bowl with almond extract, a small white bowl with vanilla extract, a small white bowl with confectioners’ sugar, and a small white ceramic bowl with fresh diced strawberries, all arranged symmetrically and balanced, 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: Key for a rich, flaky pie crust without any added salt throwing off the balance.
All-Purpose Flour: Forms the base of the crust and thickens the creamy filling smoothly.
Kosher Salt: Enhances all the flavors, especially in the crust and filling.
Granulated Sugar: Balances the tartness and adds sweetness throughout the pie.
Vegetable Shortening: Helps make a tender crust with the right crumbly texture.
Gelatin: The secret to holding that fluffy filling together without heaviness.
Whole Milk and Heavy Cream: They bring creaminess and body, making the filling so luscious.
Egg Whites: Whipped to stiff peaks, they lighten the filling beautifully.
Almond & Vanilla Extracts: Add that subtle festive note and warmth to the filling.
Shredded Coconut: Gives additional texture and a tropical hint that complements the strawberries.
Fresh Strawberries: The fresh fruit topping brightens the pie and adds a lovely contrast in flavor and color.
Confectioners’ Sugar: Sweetens the strawberry sauce naturally and blends quickly without graininess.

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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

I love adding my own little twists to this White Christmas Pie with Strawberries Recipe, especially depending on the season or the occasion. It’s versatile enough to tweak without losing that classic charm.

Variation: I sometimes swap out strawberries for raspberries or a mix of berries when I want a twist, and it totally works!
Dairy-Free Option: Using coconut cream instead of heavy cream makes it friendly for dairy-free guests while keeping it luscious.
Nut Lovers’ Delight: Sprinkle some toasted sliced almonds on top with the coconut for extra crunch and flavor.
Make It Mini: Try making individual tartlets with this method; they’re adorable and perfect for parties.

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

Step 1: Chill and Prepare Your Crust Ingredients

Start by cutting your unsalted butter into pats and then popping it in the freezer—this helps create those flaky layers we all love. While that chills, pulse the flour, salt, and sugar together in your food processor before adding cold shortening and then frozen butter. Slowly add ice-cold water to bring the dough together, but don’t overdo it! Aim for crumbly but coming together, then shape into a disc, wrap, and refrigerate for about 30 minutes.

Step 2: Roll Out and Bake the Pie Shell

On a floured surface, roll your chilled dough about two inches larger than your pie plate. Transfer gently to your pie pan, trimming and creating a high-edge scalloped design by pinching with your fingers—that little touch makes the pie so festive. Freeze the pie shell for a half hour to keep its shape, then line with parchment and fill with weights or dry beans. Bake at 375°F for 20 minutes, remove the weights, prick the bottom for steam, and bake another 15 minutes until golden. Let it cool to room temperature before filling.

Step 3: Bloom Gelatin and Make Filling

Bloom your gelatin by sprinkling it over ¼ cup water and let it soften. Meanwhile, whisk together sugar, flour, and salt in a pan, add milk, and cook over medium heat until thickened and boiling, just one minute. Stir in the bloomed gelatin and extracts, and cool quickly in an ice bath.

Step 4: Whip Cream and Egg Whites

Whip ½ cup heavy cream to soft peaks and in a separate bowl, beat egg whites and cream of tartar until stiff peaks form while gradually adding remaining sugar. Fold these gently into the cooled filling with shredded coconut, then pour into the cooled pie shell evenly.

Step 5: Decorate and Add Strawberry Topping

Whip the remaining 2 cups of heavy cream to stiff peaks, pipe it beautifully over your pie with a large star tip, then sprinkle with more shredded coconut. Dice fresh strawberries and toss with confectioners’ sugar. The strawberries release a natural syrup, perfect spooned generously over each slice when serving.

Top Tip

Over the years, I’ve learned a few tricks that make all the difference with this pie, turning it from good to unforgettable every time I make it.

Keep Butter Super Cold: This is crucial for a flaky crust. I always freeze my butter even after cutting it; it prevents the dough from getting greasy or tough.
Don’t Overmix the Filling: Once you add whipped cream and egg whites, fold gently to keep the airy texture intact.
Chill the Pie Shell Before Baking: This step saves you from a sad, droopy crust and keeps all those edges beautifully sculpted.
Strawberries Right Before Serving: Toss them with sugar no more than 30 minutes before serving so they stay fresh and vibrant, not soggy.

How to Serve White Christmas Pie with Strawberries Recipe

White Christmas Pie - Serving Suggestion

Garnishes

I usually keep it classic: a generous swirl of whipped cream on top, a sprinkle of shredded coconut for that snowy effect, and fresh strawberries artfully arranged. Sometimes a light dusting of powdered sugar makes it extra elegant, especially if you’re serving it for a holiday gathering.

Side Dishes

This pie is a fantastic finale to holiday meals, but if you're looking for something to complement it, I love pairing it with simple spiced tea or a crisp, cold glass of sparkling water with lemon. If you want to keep the Christmas vibe going, a light citrus salad or even roasted nuts can balance the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve turned this pie into individual servings in clear glasses to showcase layers of crust, filling, and strawberries topped with whipped cream. You can also serve it with a drizzle of chocolate sauce or sprinkle red and green edible glitter for that extra festive sparkle.

Make Ahead and Storage

Storing Leftovers

Once assembled, this pie keeps beautifully in the fridge for up to 3 days. I like to cover it loosely with plastic wrap to avoid crushing the whipped topping. Leftovers are best enjoyed chilled, so keep it stored cold until serving.

Freezing

I’ve tried freezing this pie a few times, but because of the whipped cream topping, the texture changes a bit. If you want to freeze it, I recommend freezing the pie shell and filling separately, then topping with fresh whipped cream and strawberries after thawing.

Reheating

This dessert is best served cold, so reheating isn’t really recommended. If you want a softer texture, just let it sit at room temperature for 10-15 minutes before slicing and serving.

Frequently Asked Questions:

Can I make the crust ahead of time?

Absolutely! You can prepare the crust dough a day or two ahead. Just wrap it tightly in plastic wrap and keep it refrigerated until you're ready to roll and bake. This actually helps the dough relax and can improve texture.

What’s the secret to a fluffy filling?

Whipping the egg whites to stiff peaks and folding them gently into the cooled gelatin mixture is key. This adds air and lightness, making the filling feel like a cloud rather than heavy custard.

Can I substitute strawberries with other fruits?

Yes! This pie works beautifully with raspberries, blueberries, or even chopped kiwi. Just keep in mind some fruits release more liquid, so adjust the sugar accordingly for the topping to avoid sogginess.

How do I prevent the crust from becoming soggy?

Blind baking the crust with pie weights and then baking it a little longer after removing the weights ensures a crisp bottom. Also, making sure your filling isn’t too wet before you add it helps keep the crust from softening.

Final Thoughts

Making this White Christmas Pie with Strawberries Recipe always feels like a little celebration in my kitchen. It’s the kind of dessert that brings smiles and warm memories, whether you’re sharing it with close family or friends. Give it a whirl, follow the steps with care, and you’ll have a pie that’s every bit as special as the holidays themselves—trust me, you’re going to love it!