Coconut Cream Pie with Pineapple
Dive into a slice of tropical paradise with this luxurious Coconut Cream Pie with Pineapple! This dessert combines the creamy richness of coconut milk and shredded coconut with the bright, juicy sweetness of crushed pineapple for a flavor that will transport your taste buds straight to the islands. A buttery homemade pie crust provides the perfect base, while a layer of fluffy whipped cream and a sprinkle of toasted coconut flakes add an elegant finish. Garnished with optional pineapple chunks, this pie is not only visually stunning but also bursting with layered textures and flavors. Whether you're hosting a summer gathering or just craving a taste of the tropics, this dreamy coconut-pineapple pie is guaranteed to impress.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 3 tablespoons Ice water
- 2.5 cups Whole milk
- 0.25 cup Cornstarch
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 0.25 teaspoon Salt
- 1 cup Unsweetened coconut milk
- 1.5 cups Sweetened shredded coconut
- 1.5 teaspoons Vanilla extract
- 1 cup Crushed pineapple, drained
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Toasted coconut flakes
- 0.25 cup Pineapple chunks, for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the all-purpose flour and 1 tablespoon of granulated sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespoon at a time, mixing just until the dough holds together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the edges. Trim and crimp the edges as desired.
Prick the bottom of the pie crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let cool completely.
In a medium saucepan, whisk together the milk, cornstarch, and 0.5 cups of granulated sugar. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken.
Temper the egg yolks by whisking a small amount of the hot mixture into them, then pour the egg mixture back into the saucepan. Add the salt and coconut milk, continuing to stir until the filling is thick and creamy.
Remove the saucepan from the heat and stir in the sweetened shredded coconut and vanilla extract. Pour the filling into the prepared pie crust and smooth out the surface. Refrigerate for at least 4 hours or until set.
To prepare the topping, combine the drained crushed pineapple with 1 tablespoon of powdered sugar. Spread it over the chilled coconut filling evenly.
In a chilled bowl, whip the heavy cream and remaining powdered sugar until soft peaks form. Spread or pipe the whipped cream over the pineapple layer.
Sprinkle toasted coconut flakes on top, and garnish with optional pineapple chunks.
Refrigerate for 1 hour before serving. Slice and enjoy this tropical treat!
Nutrition Facts
Calories |
4442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.4 g | 362% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1310 mg | 436% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 419.5 g | 153% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 249.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1407 mg | 108% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
