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Pineapple Coconut Cream Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/pineapple-coconut-cream-pie-recipe/