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White Christmas Pie

A light and creamy pie that resembles a winter wonderland, perfect for holiday gatherings with minimal effort required.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 6 hours 40 minutes
Servings: 10 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups Vanilla wafer crumbs or graham cracker crumbs Vanilla wafer crumbs keep the whole pie extra light and sweet.
  • 6 tablespoons Unsalted butter, melted This helps the crust hold together.
  • 2 tablespoons Granulated sugar Just enough to sweeten.
  • 1 pinch Salt Balances the sweetness.
For the Filling
  • 6 ounces White chocolate, chopped Chopped small so it melts fast and smooth.
  • 8 ounces Cream cheese, softened Adds body and tang so the pie is not overly sweet.
  • 1.5 cups Heavy cream, divided You will warm some to melt the white chocolate and whip the rest.
  • 0.5 cups Coconut milk or whole milk Coconut milk makes the flavor more holiday tropical.
  • 1 packet Unflavored gelatin (2.5 teaspoons) Ensures a clean slice that holds up on the table.
  • 2 teaspoons Vanilla extract For that soft, cozy flavor.
  • 1 cup Sweetened shredded coconut Gives the pie its signature snowy bite.
  • 0.5 cups Powdered sugar Blends smoothly into the filling.
For the 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.

Method
 

Make the Crust
  1. Stir together the crumbs, sugar, and a pinch of salt. Pour in melted butter and mix until it feels like damp sand.
  2. Press into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to press firmly.
  3. 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
  1. Sprinkle gelatin over the coconut milk or whole milk in a small bowl. Let it sit 5 minutes to bloom.
  2. 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.
  3. Beat softened cream cheese with powdered sugar and vanilla until very smooth. Slowly blend in the cooled white chocolate mixture.
  4. 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.
  5. Scrape the filling into the cooled crust. Smooth the top. Chill at least 6 hours, or overnight for the cleanest slices.
  6. Top with whipped cream swirls, coconut, and white chocolate curls before serving.

Notes

Use room temp cream cheese to avoid lumps. This pie sets firm but remains creamy. For a stiffer pie, use more gelatin; for a silkier texture, reduce gelatin or add more whipped cream. Serve each slice with whipped cream and coconut for a festive presentation.