Pineapple Coconut Cream Dream Pie
Indulge in a tropical getaway with this Pineapple Coconut Cream Dream Pie, a luscious dessert that combines the perfect balance of creamy, tangy, and sweet flavors. Featuring a buttery graham cracker crust, this no-fuss pie is brimming with a velvety coconut cream filling, enriched with sweetened shredded coconut and bursts of juicy crushed pineapple. Whipped topping crowns this treat, while toasted coconut adds a golden, nutty crunch that’s simply irresistible. With just 30 minutes of prep time and a few pantry staples like coconut milk, egg yolks, and vanilla, this chilled dessert is the ultimate make-ahead sweet for your next gathering or summer soirée. Bursting with tropical flavors and easy-to-make appeal, this recipe is a must-try for lovers of creamy pies and island-inspired desserts alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Butter, melted
- 1 cup Crushed pineapple, drained
- 0.5 cup Sweetened shredded coconut, toasted
- 1 cup Coconut milk
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- 1.5 cups Whipped topping or heavy cream
- 0.25 cup Additional toasted shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of sugar with the melted butter until well combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to create an even crust.
Bake the crust for 10 minutes, then set it aside to cool completely.
In a medium saucepan, combine the coconut milk, whole milk, 3/4 cup granulated sugar, and cornstarch. Whisk until smooth.
Heat over medium heat, whisking constantly, until the mixture starts to thicken and bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them.
Pour the tempered yolk mixture back into the saucepan and continue to cook, whisking constantly, for another 2-3 minutes until thickened.
Remove from heat and stir in 2 tablespoons of butter and the vanilla extract. Fold in the drained pineapple and toasted shredded coconut.
Pour the filling into the prepared crust, spreading it out evenly.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or until the filling is set.
Once the pie is chilled, spread the whipped topping or whipped heavy cream over the top.
Sprinkle the additional toasted coconut on top as a garnish before serving.
Nutrition Facts
Calories |
4773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 203.6 g | 1018% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 558.8 g | 203% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 403.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1636 mg | 35% | |
*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.
