The perfect pineapple coconut pie that pairs a pecan sandies crust, with a rich and creamy filling, studded with crushed pineapple and a double dose of coconut. Pure indulgence in every slice!
Rich and creamy Pineapple Coconut Cream Pie is quite possibly the perfect dessert. With a crunchy pecan sandies crust and a decadent filling made from coconut milk, crushed pineapple and coconut flakes, it’s as luscious and decadent as it looks.
Bringing a burst of sunshine to any occasion, this pie holds a special place, especially during the winter season—coincidentally, the season of pineapples. It’s a good reminder that even in the chilliest months, a taste of tropics and a creamy pineapple pie is a welcomed treat.
Why You’ll Love This Coconut Pineapple Pie
- A welcomed twist on traditional coconut pie and pineapple pie.
- The custardy filling is everything!
- This pie has year-round appeal – it’s a refreshing flavor during the winter months, but also perfect for a luau.
- The pecan sandies crust adds the perfect crunch.
Ingredients
- Pecan Sandies Cookies: The base for the crust, that gives a rich and nutty flavor.
- Butter: Binds the crushed Pecan Sandies Cookies together and adds a velvety richness to the filling.
- Granulated Sugar: Sweetens the filling and the whipped cream, balancing the flavors.
- Cornstarch: Acts as a thickening agent, for a cohesive texture.
- Crushed Pineapple and Reserved Pineapple Juice: Infuses the filling with sweet and tangy pineapple flavor.
- Coconut Milk: Enriches the filling with a creamy, tropical taste.
- Egg Yolks: Helps make the custardy consistency, while providing richness and structure.
- Vanilla Extract: Enhances the overall flavor profile.
- Sweetened Coconut Flakes: Introduces chewiness to the filling and garnishes the top of the pie when toasted.
- Heavy Cream: Whipped to create a light and airy topping for the pie.
Substitutions
- Substitute with plain shortbread cookies for a different flavor profile that is also nut-free.
- Opt for unsweetened coconut flakes, for a less sweet version of this pie.
- Use a non-dairy whipping cream as an alternative for heavy cream.
How to Make Pineapple Coconut Cream Pie
- Begin by preheating the oven and coating a pie plate with cooking spray. Seize the opportunity to separate pineapple juice from the crushed pineapple using a sieve and reserve both.
- In a food processor, blitz the cookies into crumbs. Mix the pulverized crumbs with melted butter until fully combined. Press the crumbs over the bottom and up the sides of the pie plate. Bake for 12 minutes until golden brown around the edges. Once done, set aside to cool.
- For the filling, combine sugar and cornstarch in a saucepan. Mix enough reserved pineapple juice with coconut milk to make a total of 2 1⁄2 cups. Stir this pineapple-coconut liquid into the sugar mixture, bringing it to a boil and stirring occasionally. Let it boil for 1 minute, then remove from heat.
- For the filling, add the sugar and cornstarch to a saucepan and stir together. Add enough of the reserved pineapple juice to the coconut milk to make a total of 2 1⁄2 cups. Stir pineapple-coconut liquid into sugar mixture. Bring to a boil, stirring occasionally. Boil 1 minute, and remove from heat.
- Whisk egg yolks in a bowl, gradually adding a small amount of the warm pineapple-coconut liquid. Once about half of the liquid is in the bowl, return the yolk mixture to the saucepan. Stir over low heat for 2 minutes, then remove from heat and stir in vanilla and butter until melted. Add crushed pineapple and coconut flakes.
- Pour this filling into the pre-baked crust, cover it with plastic wrap, and chill in the fridge for at least 2 hours.
- To toast the coconut flakes, preheat the oven to 350°F. Spread the flakes thinly on parchment paper or foil on a baking sheet. Toast for 3 minutes, stir with a wooden spoon, and continue baking for another 2 minutes.
- For the finishing touch, pour heavy cream and sugar into a chilled large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed for approximately 2 minutes until the whipped cream is thick and spreadable. Sprinkle the toasted coconut flakes over the whipped cream layer. Chill the pie overnight to let the magic set.
Recipe Variations
- Replace the Pecan Sandies crust with a coconut cookie crust for another extra boost of tropical flavor.
- Add a hint of citrus by incorporating a tablespoon of lime zest into the filling.
- Sprinkle the top with chopped macadamia nuts for even more crunch.
- Arrange pineapple rings on the bottom of the crust before pouring in the filling for even more pineapple flavor.
- Substitute gluten-free cookies for the crust and make sure other ingredients, like cornstarch, are gluten-free for a gluten-free version.
Expert Tips
- When pressing the crust into the pie plate, use the back of a measuring glass for an even and compact base. This helps the crust hold together and provides a sturdy foundation.
- Keep a close eye on the coconut flakes while toasting to prevent burning. Remember to stir them at the halfway mark for an even golden brown color.
- Use a fine mesh sieve (not a colander) to separate the pineapple juice from the crushed pineapple thoroughly.
- Prepare the pie a day in advance to allow the flavors to meld and chilling overnight helps you get those perfectly sliced pieces.
- For stable whipped cream, make sure both the heavy cream and mixing bowl are well-chilled before whipping.
- Serve each slice with fresh pineapple slices or berries, which adds contrast to the rich and creamy pie.
Recipe FAQs
- Can I use store-bought pie crust instead of making the Pecan Sandies crust? Yes, you can substitute a store-bought pie crust if you’re short on time.
- How do I prevent the crust from becoming soggy? Make sure the crust is fully baked and cooled before adding the filling.
- Is it necessary to toast the coconut flakes? Toasting coconut flakes does enhances their flavor, but it’s optional.
- How do I store leftovers? Store leftover pie in the refrigerator, covered with plastic wrap. Consume within 2-3 days for the best taste and texture.
- Can I freeze the Pineapple Coconut Cream Pie? The crust may become slightly softer upon thawing, you can freeze the pie. First, place it uncovered in the freezer for 1-2 hours . Remove and wrap it securely in plastic wrap and aluminum foil before placing it back in the freezer, and thaw it in the refrigerator before serving.
- Can I use low-fat coconut milk? You want to stick with full-fat for this recipe.
- What if I don’t have a food processor for the crust? If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin. Mix the crumbs with melted butter in a bowl.
- Can I make mini pies with this recipe? Divide the crust and filling among individual mini pie pans for mini versions, I’m not sure how many you’ll get. Adjust baking times accordingly.
More Pineapple Dessert Recipes
More Coconut Dessert Recipes
- Pina Colada Cupcakes with Coconut Whipped Cream
- Coconut Lemon Loaf with Coconut Lemon Glaze
- Coconut Cupcakes
- Coconut Oil Chocolate Chip Cookies
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Pineapple Coconut Cream Pie
Equipment
- hand mixer or stand mixer
Ingredients
- cooking spray
- 1 can (20 oz.) crushed pineapple in its own juice, drained but reserve juice and crushed pineapple separately
Pecan Sandies Crust:
- 20 Pecan Sandies Shortbread Cookies
- 4 tbsps. butter, melted
Pineapple Coconut 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
How to Make Pineapple Coconut Cream Pie
- Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick spray. Separate pineapple juice from the crushed pineapple with a sieve and reserve both. Set both aside.cooking spray, 1 can (20 oz.) crushed pineapple
Pecan Sandies Crust:
- In a food processor, pulse the cookies to crumbs (or smash in a plastic bag with a rolling pin). Place pulverized crumbs in a small bowl and stir in the melted butter until fully combined.20 Pecan Sandies Shortbread Cookies, 4 tbsps. butter, melted
- Press moist crumbs over bottom and up sides of pie plate. Bake for 12 minutes, until golden brown around the edge. Remove from oven and cool on a wire rack.
Pineapple Coconut Filling:
- Add sugar and cornstarch to a medium size saucepan and stir together. Add enough of the reserved pineapple juice to the coconut milk to make a total of 2 1⁄2 cups. Stir pineapple-coconut liquid into sugar mixture. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, and remove from heat.3/4 cup granulated sugar, 1/4 cup cornstarch, reserved pineapple juice, 1 can (13.6 oz) full-fat coconut milk
- Whisk egg yolks in a medium-sized bowl. Gradually whisk in a small amount of the warm pineapple-coconut liquid to the yolks. When approximately half of the liquid has been added to the bowl, return yolk mixture to saucepan.5 egg yolks from 5 large eggs
- Stir over low heat for 2 minutes. Remove from heat, and stir in vanilla and butter until melted. Stir in crushed pineapple and coconut flakes.1 tsp. vanilla extract, 2 tbsps. butter, reserved crushed pineapple, 1 cup sweetened coconut flakes
- Pour filling into the pre-baked crust. Cover with plastic wrap, and place in fridge to chill for at least 2 hours.
Whipped Cream Layer:
- Start with toasting the coconut flakes, preheat oven to 350° F. Spread coconut flakes out in a very thin layer on parchment paper or foil on a baking sheet. Place in the oven for 3 minutes. After three minutes, stir the flakes with a wooden spoon, and continue baking for another 2 minutes. Watch closely so they don't burn. Coconut flakes should be a golden brown when done. (You could also do this step when you bake the crust since oven will already be preheated.)1/2 cup sweetened coconut flakes
- Pour heavy cream and sugar into a chilled large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed approx. 2 minutes, until whipped cream is thick and spreadable.1 cup heavy cream, 2 tbsps. granulated sugar
- Sprinkle toasted coconut flakes over the whipped cream layer. Chill pie overnight to set.
Notes
Nutrition
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