White Christmas Pie is my secret weapon for holiday dessert drama with very little effort. If you crave something snowy, creamy, and downright festive but you do not want an all-day kitchen marathon, stick with me. I call this my Deliciously Easy White Christmas Pie because it checks every box for flavor and simplicity. It looks like a winter wonderland on a plate, tastes like a dream, and sets up beautifully in the fridge while you go wrap gifts or scroll through holiday treat ideas. Even if you do not bake often, you can absolutely make this. Let me walk you through the exact steps and little tricks that make it turn out perfect every time.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Deliciously Easy White Christmas Pie. When the craving hit, I dialed in the flavors so it’s approachable and full of real-home vibes. White Christmas Pie is my secret weapon for holiday dessert drama with very little effort. If you crave something snowy, creamy, and downright festive but you…
Key Ingredients for White Christmas Pie
Crust
- Vanilla wafer crumbs or graham cracker crumbs: About 2 cups. Vanilla wafer crumbs keep the whole pie extra light and sweet.
- Unsalted butter: 6 tablespoons, melted. This helps the crust hold together.
- Granulated sugar: 2 tablespoons. Just enough to sweeten.
- Pinch of salt: Balances the sweetness.
Filling
- White chocolate: 6 ounces, chopped small so it melts fast and smooth.
- Cream cheese: 8 ounces, softened. Adds body and tang so the pie is not overly sweet.
- Heavy cream: 1 and 1/2 cups, divided. You will warm some to melt the white chocolate and whip the rest.
- Coconut milk or whole milk: 1/2 cup. Coconut milk makes the flavor more holiday tropical, which I love.
- Unflavored gelatin: 1 packet (2 and 1/2 teaspoons). Ensures a clean slice that holds up on the table.
- Vanilla extract: 2 teaspoons. For that soft, cozy flavor.
- Sweetened shredded coconut: 1 cup. This gives the pie its signature snowy bite.
- Powdered sugar: 1/2 cup. Blends smoothly into the filling.
Toppings
- Freshly whipped cream: Swirls or a full blanket, your call.
- White chocolate curls or shavings: Use a vegetable peeler on a bar of white chocolate.
- Extra coconut: Lightly toasted or keep it bright white for the snow effect.
If you are shopping ahead, note that good white chocolate actually lists cocoa butter in the ingredients. That melts better, tastes better, and helps the filling set without graininess. Also, cream cheese should be room temperature, or you can end up with small lumps in the filling. One more tip: this Deliciously Easy White Christmas Pie uses gelatin to keep things neat and sliceable, but you can swap it with instant pudding mix if gelatin is not your thing. I will explain that option below.
What makes this pie special: a light, buttery crust, a fluffy coconut-white chocolate filling, and that gorgeous snowy top. It is sweet but not too sweet, and it slices like a dream.
Step-by-Step Preparation Guide
Make the crust
- Stir together the crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until it feels like damp sand.
- Press into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to press firmly.
- Bake at 325°F for 8 minutes or chill 20 minutes if you want a completely no-bake route. Let cool while you make the filling.
Whip the filling and assemble
- Sprinkle gelatin over the coconut milk or whole milk in a small bowl. Let it sit 5 minutes to bloom.
- Warm 1/2 cup heavy cream on the stove until steaming. Remove from heat, stir in the bloomed gelatin to dissolve fully, then add chopped white chocolate. Stir until smooth and glossy. Cool 10 minutes, stirring now and then.
- Beat softened cream cheese with powdered sugar and vanilla until very smooth. Slowly blend in the cooled white chocolate mixture.
- In a separate bowl, whip remaining heavy cream to soft peaks. Gently fold it into the white chocolate mixture along with the shredded coconut. Take your time and do not deflate the cream.
- Scrape the filling into the cooled crust. Smooth the top. Chill at least 6 hours, or overnight for the cleanest slices.
- Top with whipped cream swirls, coconut, and white chocolate curls before serving.
Shortcut option: skip the gelatin and white chocolate, and instead whisk 2 cups cold milk with 1 box instant white chocolate or vanilla pudding mix. Fold in 1 cup whipped topping and 1/2 cup coconut, then fill and chill until set. It is not quite the same depth of flavor, but it is still a Deliciously Easy White Christmas Pie that keeps the stress low.
My sister texted me a photo the first time she made this, and I was sure she had bought it. The filling was silk-smooth, the slices were perfect, and everyone asked for seconds. She is now the official pie bringer for our family gathering.
Set expectations: this pie sets firm but still creamy. If you want a very stiff pie, use a touch more gelatin. If you like silkier texture, reduce gelatin slightly or add more whipped cream. 
Nutritional Information and Serving Suggestions
Let us talk balance. A slice of this pie is a treat, and that is exactly how I serve it. For a 9-inch pie cut into 10 slices, you are looking at roughly 360 to 420 calories per slice, depending on your crust choice and topping amounts. There will be a good amount of fat from the cream and white chocolate, moderate carbs from the crust and coconut, and a bit of protein from the dairy. If you need a lighter option, try a thinner crust and more whipped cream folded into the filling rather than more chocolate. Always keep in mind that home kitchen measurements vary, so use these as estimates, not exact numbers.
Serving is where the fun happens. I like to plate each slice with a small cloud of lightly sweetened whipped cream and a little shower of coconut on top. For texture play, add a crisp bite on the side. These Christmas butter cookies make a cute and simple pairing, and their buttery snap is perfect with the creamy pie. If you are feeding a big crowd, slice the pie into smaller wedges and set the topping bowl nearby so guests can add their own whipped cream and chocolate curls.
Chill time matters. Give yourself at least 6 hours in the fridge so the slices hold up. The pie tastes even better the next day as the flavors settle together. If you want that just-made glow, save the whipped cream peaks and white chocolate curls for right before serving so everything looks fresh and crisp.
Storage: cover the pie loosely and refrigerate for up to 3 days. The crust will soften a little over time, but the flavor just keeps getting better. You can also freeze slices for up to 1 month. Thaw overnight in the fridge and add fresh whipped cream when ready to serve.
Tips for Perfecting Your Pie
Use room temp cream cheese. If it is cold, you will fight lumps. If you forgot to pull it early, cube it and warm in short 10-second bursts in the microwave.
Melt the white chocolate gently. Hot cream should be enough to melt it. If you still see small bits, set the bowl over steaming water and stir off the heat until smooth. Keep water out of the chocolate.
Bloom your gelatin. Sprinkle it over the cold milk, let it sit, then warm it fully until it dissolves. Undissolved gelatin leads to grainy set.
Fold, do not stir hard. Folding keeps the airy texture that makes this pie special. Slow and gentle is the way.
Keep it snowy. For the pure white look, skip toasting the coconut on top. If you love a toastier flavor, lightly brown some coconut and scatter it just before serving.
Planning a dessert tray? Add a crunchy chocolate counterpoint like white chocolate haystacks. The mix of smooth pie and crisp clusters is irresistible.
One more practical note: a thin-bladed, sharp knife dipped in hot water and wiped dry between cuts gives you those sharp, bakery-style slices without dragging coconut across the top.
And yes, this Deliciously Easy White Christmas Pie behaves like a chilled mousse, so keep it cold until guests arrive. If it sits out for more than 45 minutes, pop it back in the fridge for a quick refresh.
Variations and Creative Twists on White Christmas Pie
Peppermint white out: Add 1/2 teaspoon peppermint extract to the filling and finish with crushed peppermint candies. The crunch plus cool mint makes it super festive.
Coconut almond snow: Fold 1/2 teaspoon almond extract into the filling and sprinkle toasted sliced almonds over the whipped cream.
Cranberry swirl: Dollop a few spoonfuls of thick cranberry sauce on the filling and swirl lightly with a knife before chilling. Red on white is stunning.
No gelatin version: Use instant white chocolate pudding with whipped topping and coconut for a quick set. It will be softer, but still very sliceable.
Gluten-free crust: Choose gluten-free vanilla cookies or use almond flour mixed with a little sugar and butter. Press and chill instead of baking so it stays crisp.
If lemon is your love language, serve this pie with bright, tangy bars like these lemon cream pie bars. The two together feel like a dessert duet, and your guests will talk about it all night.
And yes, if you are collecting easy holiday sweets, this recipe plays nicely on a platter next to mint candies, marshmallows, and white chocolate accents. Keep the theme clean and wintery, and let that creamy center do the talking. This is another chance to say it out loud: it is a Deliciously Easy White Christmas Pie, and it never disappoints.
Common Questions
Can I make it ahead? Absolutely. Make it the day before, then add the whipped cream and decorations right before serving.
What if I do not want to use gelatin? Use instant pudding plus whipped topping and coconut. It sets softer but still slices. Keep it extra cold for neat cuts.
Can I skip coconut? Yes. Leave it out and add more white chocolate shavings for texture. The filling will be smoother and still delicious.
How long does it last? Up to 3 days in the fridge. Freeze slices if needed, then thaw overnight and decorate fresh.
How do I keep the crust from crumbling? Press firmly and use just enough butter. Baking for 8 minutes helps it set if you are not doing a no-bake version.
A sweet wrap-up for your holiday table
There is something magical about a dessert that looks like fresh snow and tastes like a hug. With simple steps, accessible ingredients, and a forgiving method, this Deliciously Easy White Christmas Pie turns even a busy weekday into a celebration. If you like comparing versions or want another solid approach, the folks at White Christmas Pie – A Family Feast® share a thoughtful take you might enjoy browsing. Try this once, and it may become your new tradition. Save a slice for breakfast too, because you will definitely think about it the next morning.
White Christmas Pie
Ingredients
Method
- Stir together the crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until it feels like damp sand.
- Press into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to press firmly.
- Bake at 325°F for 8 minutes or chill 20 minutes if you want a completely no-bake route. Let cool while you make the filling.
- Sprinkle gelatin over the coconut milk or whole milk in a small bowl. Let it sit 5 minutes to bloom.
- Warm 1/2 cup heavy cream on the stove until steaming. Remove from heat, stir in the bloomed gelatin to dissolve fully, then add chopped white chocolate. Stir until smooth and glossy. Cool 10 minutes, stirring now and then.
- Beat softened cream cheese with powdered sugar and vanilla until very smooth. Slowly blend in the cooled white chocolate mixture.
- In a separate bowl, whip remaining heavy cream to soft peaks. Gently fold it into the white chocolate mixture along with the shredded coconut. Take your time and do not deflate the cream.
- Scrape the filling into the cooled crust. Smooth the top. Chill at least 6 hours, or overnight for the cleanest slices.
- Top with whipped cream swirls, coconut, and white chocolate curls before serving.
