Pineapple Coconut Cream Pie

This pineapple coconut cream pie has a buttery cookie crust, a silky pineapple-coconut filling, and a thick layer of whipped cream on top. Toasted coconut flakes give it the perfect sweet crunch to finish it off.

Pineapple Coconut Cream Pie with a Buttery Cookie Crust

This pineapple coconut cream pie is all about smooth layers, bright flavor, and a little crunch on top. The filling is rich and smooth with just the right balance of pineapple sweetness and coconut creaminess, and it sets up beautifully in the fridge. I love how the whole thing comes together in layers—each one adding something different.

The crust starts with crushed Pecan Sandies, which already have that buttery, nutty flavor built in. Once it’s baked and cooled, the stovetop filling gets poured right in while it’s still warm, so it can settle and chill into a soft, custardy base. The whipped cream goes on top once everything’s firmed up, followed by a sprinkle of golden toasted coconut for some texture.

What I like about this recipe is that it doesn’t rely on shortcuts, but it’s also not overly complicated. You end up with a pie that feels special, with real flavor from the fruit and coconut—not just sweetness. It’s definitely one I keep in rotation when I want something chilled, creamy, and a little tropical.

Why I Love This Recipe

• Buttery cookie crust pairs perfectly with the creamy pineapple-coconut filling.
• Toasted coconut on top adds just the right amount of crunch.
• Easy to make ahead and slices clean after chilling overnight.

Ingredients

Here’s what you’ll need to make this pineapple coconut cream pie – everything that goes into building the crust, creamy filling, and whipped topping:

• Cooking spray – to coat the pie plate so the crust doesn’t stick.
• Crushed pineapple in juice – the juice goes into the filling for pineapple flavor, and the crushed fruit gets stirred in later for texture.
• Pecan Sandies cookies – crushed up to form the buttery pie crust.
• Butter – used to bind the cookie crumbs for the crust and also melted into the warm filling for richness.
• Granulated sugar – sweetens both the filling and the whipped cream layer.
• Cornstarch – thickens the pineapple coconut filling so it sets up nicely.
• Coconut milk – adds creaminess and coconut flavor to the filling.
• Egg yolks – thicken and enrich the filling, giving it that custard-like texture.
• Vanilla extract – adds a little warmth and depth to the filling.
• Sweetened coconut flakes – folded into the filling for extra texture and sprinkled on top for a toasty finish.
• Heavy cream – whipped to a thick layer for topping the pie.

How to Make Pineapple Coconut Cream Pie

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One: Prep the Crust
  Preheat your oven to 350°F and spray a 9-inch pie plate with nonstick spray. Drain the crushed pineapple in a sieve and set both the juice and the pineapple aside—you’ll use both later.
  Crush the cookies into crumbs using a food processor, or smash them in a zip-top bag with a rolling pin. Pour the crumbs into a bowl, stir in the melted butter, and mix until everything’s evenly coated.
  Press the crumb mixture into the bottom and up the sides of the pie plate. Bake for 12 minutes, or until the edges are golden. Set it aside to cool while you move on.
• Step Two: Make the Filling
  In a medium saucepan, whisk together the sugar and cornstarch. Add enough of the reserved pineapple juice to the coconut milk to make 2 ½ cups total. Stir that into the saucepan with the sugar mixture.
  Set the pan over medium heat and cook, stirring now and then, until it comes to a boil. Let it boil for 1 minute, then pull it off the heat.
• Step Three: Temper the Eggs
  In a medium bowl, whisk the egg yolks. Slowly pour in a little of the hot coconut mixture, whisking the whole time to warm them up. Keep adding more, a bit at a time, until you’ve added about half. Then pour the egg mixture back into the saucepan.
  Put the pan back on low heat and stir for 2 minutes, just until it thickens a bit more. Take it off the heat and stir in the vanilla and butter until melted. Fold in the crushed pineapple and coconut flakes.
  Pour the filling into the cooled crust, press plastic wrap directly on the surface, and refrigerate for at least 2 hours to chill.
• Step Four: Toast the Coconut
  Heat the oven to 350°F again if it’s not already on. Spread the coconut flakes in a super thin layer on a baking sheet lined with parchment or foil. Bake for 3 minutes, stir, then bake for another 2 minutes or so—just until golden. Keep a close eye so they don’t burn. You can also do this while baking the crust to save time.
• Step Five: Whip the Cream + Finish the Pie
  Pour the heavy cream and sugar into a chilled bowl (or use a stand mixer). Beat on medium-high speed for about 2 minutes, until it’s thick and spreadable.
  Spread the whipped cream over the chilled filling, then sprinkle the toasted coconut on top. Chill the pie overnight so it fully sets and slices clean.

Recipe Tips

A few small details can make a big difference when putting this pie together. Here’s what to keep in mind every time:

• Use the back of a measuring glass to press the crust in evenly—it helps compact the crumbs and gives you a solid base.
• Toast the coconut flakes in a thin layer and stir halfway through so they brown evenly without burning.
• Go with a fine mesh sieve (not a colander) to really separate the pineapple juice from the crushed fruit—it makes a difference in texture and thickness.
• Chill the pie overnight if you can. It helps the filling set and gives you cleaner slices.
• For stable whipped cream, start with cold cream and a chilled mixing bowl. It whips faster and holds its shape better.
• Add a few fresh pineapple slices or berries when serving—something bright to cut through the richness.

Storage and Freezer

This pie holds up well in the fridge and even better when chilled overnight. Here’s how to keep it fresh:

• Store leftover pie covered in the fridge for up to 4 days. I usually press a piece of plastic wrap against the cut edge to keep it from drying out.
• If you want to freeze it, do so before adding the whipped cream layer. Wrap the whole pie tightly in plastic wrap and foil, then freeze for up to 1 month.
• To serve from frozen, thaw in the fridge overnight, then add whipped cream and toasted coconut right before serving.

Frequently Asked Questions

• Can I use store-bought pie crust instead of making the Pecan Sandies crust? Yes—if you’re short on time, a store-bought crust works. Just make sure it’s fully baked and cooled before adding the filling.
• How do I prevent the crust from becoming soggy? Bake it fully and let it cool completely before adding the warm filling. That helps it stay firm and not soak through.
• Is it necessary to toast the coconut flakes? Toasting is optional, but I recommend it—it adds a richer, nuttier flavor and a little crunch on top.
• Can I Make this pie dairy-free? Yes—swap the heavy cream for a non-dairy whipping cream. Just make sure it’s one that holds its shape well.
• Can I use low-fat coconut milk? Stick with full-fat coconut milk for the best texture and flavor. The low-fat versions don’t set up as well in the filling.
• Can I make this pie gluten-free? Yes. Use gluten-free cookies for the crust and double-check your other ingredients—like cornstarch and coconut milk—to make sure they’re certified gluten-free.
• Any other topping ideas? Try mixing in a little lime zest to brighten up the filling, or sprinkle chopped macadamia nuts on top for more crunch. You can even lay pineapple rings on the crust before adding the filling for a little surprise in each slice.

More Pineapple Dessert Recipes

If you love the bright, juicy flavor of pineapple, here are a few more desserts to try.

• Pineapple Cheesecake Ice Cream
• Gratineed Pineapple
• Pineapple Coconut Cake
• Pineapple Delight Cheesecake
• Pineapple Upside Down Cake

More Coconut Dessert Recipes

If you’re looking for more ways to use coconut, these sweet recipes make the most of its rich, tropical flavor.

• Pina Colada Cupcakes with Coconut Whipped Cream
• Coconut Lemon Loaf with Coconut Lemon Glaze
• Coconut Cupcakes with Coconut Cream Cheese Frosting
• Coconut Oil Chocolate Chip Cookies

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Print Recipe

5 from 8 votes

Pineapple Coconut Cream Pie

Pineapple coconut cream pie made with a buttery Pecan Sandies cookie crust, creamy pineapple-coconut filling, and a whipped cream topping with toasted coconut flakes. This chilled pie combines tropical flavor with a rich, custard-like texture and is perfect for make-ahead serving.

Prep Time25 minutes mins

Cook Time15 minutes mins

Chilling8 hours hrs

Total Time8 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Pineapple Coconut Cream Pie

Servings: 8 slices

Calories: 654kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For getting accurate amounts of both dry and liquid ingredients.
• mixing bowls Used throughout for crushing cookies, tempering eggs, and whipping cream.
• pie plate 9" To bake and serve the pie in.
• Sieve To separate the pineapple juice from the crushed pineapple.
• food processor Quickly crushes the cookies into fine crumbs for the crust.
• Saucepan Where the filling is cooked and thickened.
• whisk Essential for mixing the filling and tempering the egg yolks smoothly.
• hand mixer or stand mixer. To whip the cream until thick and fluffy.
• baking sheet Used to toast the coconut flakes evenly in the oven.

Ingredients

• cooking spray
• 1 can (20 oz.) crushed pineapple in its own juice, drained but reserve juice and crushed pineapple separately

Crust:

• 20 Pecan Sandies Shortbread Cookies
• 4 tbsps. butter melted

Filling:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• reserved pineapple juice
• 1 can (13.6 oz.) full-fat coconut milk unsweetened
• 5 egg yolks from 5 large eggs
• 1 tsp. vanilla extract
• 2 tbsps. butter
• reserved crushed pineapple
• 1 cup sweetened coconut flakes

Whipped Cream Layer:

• 1/2 cup sweetened coconut flakes to garnish
• 1 cup heavy cream
• 2 tbsps. granulated sugar

Instructions

Crust:

• Preheat the oven to 350°F. Coat a 9-inch pie plate with nonstick spray. Separate the crushed pineapple from its juice using a sieve, and reserve both. Set aside.
  cooking spray, 1 can (20 oz.) crushed pineapple
• In a food processor, pulse the cookies into fine crumbs (or crush them in a sealed plastic bag with a rolling pin). Transfer the crumbs to a small bowl and stir in the melted butter until fully combined.
  20 Pecan Sandies Shortbread Cookies , 4 tbsps. butter
• Press the mixture evenly over the bottom and up the sides of the pie plate. Bake for 12 minutes, or until golden brown around the edges. Remove from the oven and let cool on a wire rack.

Filling:

• In a medium saucepan, whisk together the sugar and cornstarch. Add enough of the reserved pineapple juice to the coconut milk to make a total of 2 1⁄2 cups liquid. Stir this mixture into the sugar and cornstarch.
  3/4 cup granulated sugar, 1/4 cup cornstarch, reserved pineapple juice, 1 can (13.6 oz.) full-fat coconut milk
• Bring to a boil over medium heat, stirring occasionally. Once boiling, cook for 1 minute, then remove from heat.
• In a medium bowl, whisk the egg yolks. Slowly add a small amount of the warm pineapple-coconut mixture to the yolks while whisking constantly to temper them. Continue gradually adding liquid until about half has been incorporated. Pour the egg mixture back into the saucepan.
  5 egg yolks from 5 large eggs
• Cook over low heat, stirring constantly, for 2 minutes. Remove from heat and stir in the vanilla and butter until melted. Fold in the crushed pineapple and coconut flakes.
  1 tsp. vanilla extract, 2 tbsps. butter, reserved crushed pineapple, 1 cup sweetened coconut flakes
• Pour the filling into the pre-baked crust. Cover with plastic wrap and refrigerate for at least 2 hours.

Whipped Cream Layer:

• Start by toasting the coconut flakes. Preheat oven to 350°F. Spread them in a very thin layer on a parchment- or foil-lined baking sheet. Bake for 3 minutes, then stir and bake for another 2 minutes, or until golden brown. Watch closely so they don't burn. (You can also do this step while the crust bakes, since the oven will already be on.)
  1/2 cup sweetened coconut flakes
• In a chilled large mixing bowl or the bowl of a stand mixer, combine the heavy cream and sugar. Beat on medium-high speed for about 2 minutes, until the whipped cream is thick and spreadable.
  1 cup heavy cream, 2 tbsps. granulated sugar
• Spread the whipped cream over the chilled filling, then sprinkle the toasted coconut on top. Chill the pie overnight to fully set.

Notes

Note: Since the oven’s already on for the crust, it’s a good time to toast the coconut flakes for the topping too.

For optimal outcomes when making this pineapple coconut cream pie, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Pineapple Coconut Cream Pie

Amount Per Serving (175 g)

Calories 654 Calories from Fat 408

% Daily Value*

Fat 45.3g70%

Saturated Fat 27.9g174%

Polyunsaturated Fat 4.9g

Monounsaturated Fat 9.6g

Cholesterol 61mg20%

Sodium 271mg12%

Potassium 156mg4%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 41g46%

Protein 5g10%

Vitamin A 197IU4%

Vitamin C 3.3mg4%

Calcium 36mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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