Pineapple Coconut Cream Pie Recipe

Introduction

This pineapple coconut cream pie is a tropical dessert that’s creamy, rich, and refreshing. It makes a perfect after-dinner treat or a delightful way to satisfy a sweet craving any time. The combination of tangy pineapple and smooth coconut creates a luscious filling that’s both light and indulgent.

Ingredients

• 1 cup pineapple
• 2 large egg yolks
• 2 cups coconut milk
• 2 tbsp cornstarch
• 1/3 cup granulated sugar
• 3 tsp powdered sugar
• 1 pinch salt
• 2 tsp vanilla extract
• 4 oz cream cheese
• 1 cup heavy whipping cream
• 1 cup toasted coconut flakes
• 1 fully baked 9-inch pie crust (or shortcrust pastry shell)

Instructions

1. Step 1: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until smooth.
2. Step 2: Gradually whisk in the coconut milk and place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. Step 3: Remove the pan from heat and stir in the vanilla extract.
4. Step 4: In a separate bowl, beat the cream cheese until smooth.
5. Step 5: Slowly add the warm coconut mixture to the cream cheese, mixing until fully combined and creamy.
6. Step 6: Let the filling cool slightly before folding in the pineapple pieces.
7. Step 7: Pour the coconut-pineapple filling into the fully baked pie crust and smooth the top.
8. Step 8: In a chilled bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
9. Step 9: Spread the whipped cream over the pie filling.
10. Step 10: Sprinkle the toasted coconut flakes evenly over the whipped cream.
11. Step 11: Chill the pie in the refrigerator for at least 2 hours to set before serving.

Tips & Variations

• Use ripe, fresh pineapple for the best flavor, or swap in canned pineapple tidbits drained well for convenience.
• For added texture, sprinkle chopped macadamia nuts along with the toasted coconut flakes on top.
• If you prefer a sweeter pie, increase the granulated sugar by 1 to 2 tablespoons.
• Make the pie crust from scratch with a shortcrust pastry for extra buttery richness.
• Toasting your own coconut flakes enhances their flavor—toast in a dry pan over medium heat until golden brown.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until just before serving to maintain the whipped cream topping’s texture. To reheat, allow the pie to come to room temperature briefly; it’s best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Just cover it tightly and refrigerate to keep the filling and whipped cream fresh. Adding the toasted coconut flakes just before serving helps maintain their crunch.

What can I use instead of coconut milk?

You can substitute full-fat dairy milk or a mixture of milk and cream, but the coconut flavor will be less pronounced. For a dairy-free option, almond or oat milk can work, though the texture may be slightly different.

Pineapple Coconut Cream Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

This Pineapple Coconut Cream Pie is a luscious tropical dessert that combines creamy coconut milk, tangy pineapple, smooth cream cheese, and fluffy whipped cream atop a prebaked pie crust. With toasted coconut flakes adding a delightful crunch, this pie is perfect for a refreshing after-dinner treat or any time you crave a sweet, fruity indulgence.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 3–4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 cup pineapple, chopped
• 2 large egg yolks
• 2 cups coconut milk
• 2 tbsp cornstarch
• 1/3 cup granulated sugar
• 1 pinch salt
• 2 tsp vanilla extract
• 4 oz cream cheese

Topping

• 1 cup heavy whipping cream
• 3 tsp powdered sugar
• 1 cup toasted coconut flakes

Crust

• 1 fully baked 9-inch pie crust (or shortcrust pastry shell)

Instructions

1. Prepare the custard base: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture is smooth and well combined.
2. Add coconut milk and cook: Gradually whisk in the coconut milk to the egg mixture. Place the saucepan over medium heat and cook, stirring constantly to prevent lumps or burning, until the mixture thickens and reaches a gentle boil.
3. Flavor the custard: Remove the saucepan from heat once thickened and stir in the vanilla extract to infuse the custard with aromatic sweetness.
4. Prepare the cream cheese: In a separate bowl, beat the cream cheese with a mixer or whisk until smooth and creamy.
5. Combine custard and cream cheese: Slowly pour the warm coconut custard mixture into the cream cheese, mixing continuously until fully combined and smooth.
6. Add pineapple: Allow the filling to cool slightly, then gently fold in the chopped pineapple pieces to distribute them evenly without breaking them down.
7. Fill the pie crust: Pour the coconut-pineapple filling into the fully baked 9-inch pie crust and smooth the top with a spatula for an even layer.
8. Whip the topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form, ensuring the whipped cream is light and fluffy.
9. Top the pie: Spread the whipped cream evenly over the pie filling, creating a creamy topping layer.
10. Add toasted coconut: Sprinkle toasted coconut flakes evenly over the whipped cream to add texture and extra coconut flavor.
11. Chill: Refrigerate the pie for at least 2 hours to let the filling set fully and the flavors meld before serving.

Notes

• Use a fully baked pie crust to prevent a soggy bottom.
• Toast coconut flakes in a dry skillet over medium heat until golden and fragrant for extra crunch and flavor.
• Make sure to whisk constantly when cooking the custard to avoid curdling or lumps.
• Chill the whipped cream bowl beforehand for easier whipping.
• This pie is best enjoyed within 2 days for optimal freshness.

Keywords: pineapple pie, coconut cream pie, tropical dessert, cream cheese pie, whipped cream pie, toasted coconut pie