Hawaiian Strawberry Pie
Transport your taste buds to a tropical paradise with this indulgent Hawaiian Strawberry Pie! Featuring a buttery graham cracker crust, this no-bake dessert is layered with a luscious cream cheese and coconut milk filling, vibrant crushed pineapple, and juicy sliced strawberries. Topped with fluffy homemade whipped cream and a sprinkle of toasted coconut flakes, every bite offers a delightful balance of creamy, fruity, and tropical flavors. Perfect for summer gatherings or when you crave a refreshing treat, this pie combines the sweetness of strawberries with the tang of pineapple for a dessert that’s as stunning as it is delicious. Quick to prepare and bursting with island-inspired flair, this recipe is a showstopping addition to any meal.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cup Unsalted butter, melted
- 0.25 cup Granulated sugar
- 3 cups Fresh strawberries, sliced
- 1 cup Crushed pineapple (in juice, drained)
- 8 ounces Cream cheese, softened
- 0.5 can Sweetened condensed milk
- 0.25 cup Coconut milk
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool completely.
While the crust cools, in a large mixing bowl, beat the softened cream cheese until light and fluffy.
Gradually add the sweetened condensed milk to the cream cheese, beating until smooth and well combined.
Mix in the coconut milk and vanilla extract, blending until the filling is creamy and uniform.
Spread the cream cheese filling evenly over the cooled pie crust.
Top the filling with an even layer of drained crushed pineapple.
Arrange the sliced strawberries in a decorative pattern over the pineapple layer.
In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Spoon or pipe the whipped cream over the top of the strawberries, leaving the edges visible for a layered look.
Sprinkle the toasted coconut flakes over the pie for a tropical garnish.
Refrigerate the pie for at least 2 hours before serving to allow it to set.
Slice and serve chilled. Enjoy your Hawaiian Strawberry Pie!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 36.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 281 mg | 6% | |
*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.
