Pineapple Coconut Cream Pie

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!

Course Dessert

Cuisine American

Keyword Pineapple Coconut Cream Pie

Prep Time 20

Cook Time 15

Chilling 8

Servings slices

Calories 654kcal

Author Cathy Pollak

Equipment

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

Note: Since you are preheating the oven to bake the crust, this is also a great time to toast the coconut flakes that go on top of the pie.

For optimal outcomes when preparing this Pineapple Coconut Cream Pie, it's recommended to refer 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.

Nutrition