Easy Pineapple Coconut Cream Pie

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Easy Pineapple Coconut Cream Pie

388 Reviews

★★★★★ 4.5/5

Hello, dessert lovers! AMBER here with a tropical-inspired treat that’s as simple as it is delicious: Easy Pineapple Coconut Cream Pie! Creamy, fruity, and with just the right touch of coconut, this pie is your perfect dessert for any occasion. Let’s bring a little island flavor to your table! 🍍🥥

Nutrition Facts

Calories 320 ; fat 17g; Sodium 180mg; Carbohydrates 40g; Protein 4g. Fiber: 2g

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Descriptions

This Easy Pineapple Coconut Cream Pie is a sweet, tangy dessert that brings together the tropical flavors of pineapple and coconut in a creamy custard base. Topped with whipped cream and a sprinkle of toasted coconut, it’s a slice of paradise you can whip up with ease.

Directions

Step 1

Prepare the Filling: In a medium saucepan, combine drained pineapple, sugar, cornstarch, coconut milk, and shredded coconut. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (5–7 minutes).

Step 2

Add Egg Yolks: Whisk egg yolks in a small bowl. Gradually add a few spoonfuls of the hot filling to the yolks while whisking, then stir the yolk mixture back into the saucepan. Cook for 1–2 minutes, then remove from heat. Stir in vanilla extract.

Step 3

Assemble the Pie: Pour the warm filling into the graham cracker crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Step 4

Add Toppings: Spread whipped cream over the chilled pie and sprinkle toasted coconut flakes on top for garnish.

Step 5

Serve: Slice, serve, and enjoy the tropical bliss!

Pro Tips for Success

Chill for Best Results: Allow enough time for the pie to set in the refrigerator for the perfect creamy consistency.
Drain Pineapple Thoroughly: Excess liquid can make the filling too runny.
Toast Coconut Carefully: Toast in a dry skillet over medium heat, stirring frequently to avoid burning.

FAQs

Can I use a store-bought crust?
- Absolutely! A premade graham cracker or shortbread crust works great for this recipe.
Can I make this pie dairy-free?
- Use coconut cream instead of whipped cream and a dairy-free condensed milk alternative.
How long does this pie last?
- Store it in the refrigerator for up to 3 days. Cover tightly to prevent it from absorbing fridge odors.
Can I freeze this pie?
- Yes! Wrap it well and freeze for up to 1 month. Let it thaw in the fridge for a few hours before serving.

Creative Variations

Chocolate Drizzle: Add a drizzle of melted dark chocolate over the topping for an indulgent twist.
Tropical Medley: Mix in diced mango or papaya with the pineapple for a medley of tropical flavors.
Nutty Crunch: Sprinkle chopped macadamia nuts over the whipped cream for added texture.

Nutritional Facts (Approximate)

Calories: 320 per slice
Fat: 20g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g

Conclusion

This Easy Pineapple Coconut Cream Pie is a creamy, dreamy dessert that will transport you straight to the tropics. Whether you’re hosting a summer party or just treating yourself, this no-bake pie is sure to impress with its vibrant flavors and luscious texture.

Stay Connected
If you try this recipe, don’t forget to share your photos and tag me. I’d love to see your tropical creations!