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.

Course Dessert

Cuisine American

Keyword Pineapple Coconut Cream Pie

Prep Time 25

Cook Time 15

Chilling 8

Total Time 8 40

Servings 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.

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Nutrition