Pineapple Coconut Cream Pie in Coconut Cookie Crust
Transport your taste buds to a tropical paradise with this Pineapple Coconut Cream Pie in Coconut Cookie Crust, a luscious dessert that’s as indulgent as it is refreshing. This recipe combines a buttery coconut cookie crust, perfectly baked to golden perfection, with a creamy custard filling made from full-fat coconut milk, sweetened shredded coconut, and bright, tangy crushed pineapple. The rich, velvety filling is topped with a cloud of freshly whipped cream, lightly sweetened for balance, and garnished with toasted coconut flakes for a touch of crunch and elegance. Perfect for summer gatherings or when you’re craving a slice of island-inspired decadence, this no-fuss pie comes together in just 35 minutes of active prep and cooking. Serve chilled for the ultimate tropical dessert experience.
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Recipe Information
Ingredients
- 300 grams Coconut cookies (crushed)
- 100 grams Unsalted butter (melted)
- 1 cup Crushed pineapple (canned, drained)
- 1 cup Coconut milk (full-fat)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F).
In a large bowl, combine crushed coconut cookies and melted butter. Mix until the texture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom and sides of a 9-inch pie dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool completely.
In a medium saucepan, combine the coconut milk, granulated sugar, cornstarch, and egg yolks. Whisk until smooth.
Cook the mixture over medium heat, stirring constantly, until thickened and bubbling (about 7-10 minutes).
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and drained crushed pineapple.
Pour the warm filling into the cooled coconut cookie crust. Smooth the top with a spatula.
Cover the pie with plastic wrap directly touching the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
In a mixing bowl, whip the whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with toasted coconut flakes if desired.
Slice and serve for a tropical treat!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 46.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 237 mg | 5% | |
*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.
