Best 6 Pineapple Coconut Cream Pie Recipes

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Indulge in a tropical paradise with our delectable Pineapple Coconut Cream Pie, a symphony of flavors that will transport you to a beachside reverie. This luscious pie features a flaky, buttery crust, a velvety smooth coconut cream filling, and a vibrant pineapple topping, offering a harmonious blend of tangy, sweet, and creamy sensations. With three variations to choose from, this recipe caters to every taste preference. The Classic Pineapple Coconut Cream Pie embodies the traditional flavors, while the Chocolate Coconut Cream Pie adds a rich, decadent twist. For a refreshing twist, the Lemon Coconut Cream Pie offers a zesty citrusy delight. Each variation promises an unforgettable culinary experience, perfect for special occasions or everyday indulgences.

Check out the recipes below so you can choose the best recipe for yourself!

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE



No-Bake Coconut Cream Pie with Strawberries and Pineapple image

When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h30m

Yield one 9-inch pie

Number Of Ingredients 23

45 vanilla wafer cookies
1 cup toasted macadamia nuts
2 tablespoons granulated sugar
Pinch of fine sea salt
6 tablespoons unsalted butter, melted
1 cup coconut milk
1/2 cup whole milk
1/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 large egg
1 large egg yolk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
20 ounces crushed pineapple in juice
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1 1/2 cups toasted macadamia nuts, roughly chopped
2 cups quartered strawberries
1 tablespoon honey
Whipped cream, for serving

Steps:

  • For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
  • Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
  • For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
  • Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
  • Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
  • For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
  • When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

PINEAPPLE PIE WITH COCONUT CREAM



Pineapple Pie with Coconut Cream image

You'll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! -Karen Naihe, Kamuela, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings (2/3 cup coconut cream).

Number Of Ingredients 13

1-1/2 cups chopped fresh pineapple or canned pineapple tidbits
2 tablespoons plus 1 cup sugar, divided
1 package (5-1/4 ounces) coconut cookies
1/4 cup butter, melted
12 ounces cream cheese, softened
1 cup plain Greek yogurt
1/2 cup ground almonds
1 teaspoon vanilla extract
3 large eggs, room temperature, lightly beaten
COCONUT CREAM:
1 can (13.66 ounces) coconut milk
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 601 calories, Fat 41g fat (24g saturated fat), Cholesterol 139mg cholesterol, Sodium 320mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 10g protein.

INSTANT PINEAPPLE COCONUT CREAM PIE



Instant Pineapple Coconut Cream Pie image

Company was coming so I needed a quick dessert. One that was quick and easy and would be delicious..This turned out wonderful and my guests enjoyed it-hope you try it.... try this one too:http://www.justapinch.com/recipes/dessert/pie/5-minute-strawberry-cream-pie-no-bake.html

Provided by Pat Duran

Categories     Fruit Desserts

Time 5m

Number Of Ingredients 4

20 oz can tid-bit pineapple with juice
16 oz container dairy sour cream
6 oz box instant coconut cream pudding mix,use dry
1 prepared graham cracker pie crust

Steps:

  • 1. Remove plastic from pie crust;set aside.
  • 2. Using the pudding mix dry. Mix all ingredients given , except the pie crust in a medium bowl;pineapple juice too; and blend thoroughly.
  • 3. Pour mixture into pie crust...If desired top with 1 cup of thawed whipped topping and sprinkle top with toasted coconut. Chill for 1 hour. Enjoy!

PINEAPPLE COCONUT CREAM PIE RECIPE - (4.5/5)



PINEAPPLE COCONUT CREAM PIE Recipe - (4.5/5) image

Provided by lb6156

Number Of Ingredients 10

1 (9 inch) pie shell, cooked
1/2 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, undrained
1/2 cup sour cream
1 tablespoon lemon juice
3 egg yolks (keep the egg whites for the meringue)
1 teaspoon vanilla
1 1/3 cups coconut
1/2 cup walnut pieces (Option

Steps:

  • Cook pie crust according to package directions. (I used a Pillsbury frozen crust for this recipe) and set aside. Mix sugar, cornstarch, pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg yolks together and cook on top of the stove until bubbles and thickens stirring constantly. This will burn easy so keep stirring. Turn heat down or remove from heat if starts to stick. I let mine cook about 5 minutes. Remove from heat and stir in walnut pieces. Pour into pie shell. Makes one pie Meringue for Pie 3 egg whites 1/4 cup sugar 1 teaspoon vanilla Beat whites and add sugar and vanilla. Continue beating until stiff peaks are formed. Spread meringue over pie. Bake in 350 degree oven about 12 minutes until brown or can just stick under the broiler until brown. Cool. Keep pie refrigerated.

ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM



ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM image

Categories     Fruit     Nut     Dessert     Bake

Yield Serves 6-8

Number Of Ingredients 24

for the crust:
2 1/2 cups all purpose flour
3 teaspoons sugar
3/4 teaspoon salt
10 Tablespoons cold, unsalted butter, cubed
3 1/2 Tablespoons cold vegetable shortening
5-8 Tablespoons cold water
for the pie
1 pound 4 ounce can crushed pineapple in juice
1/2 cup white sugar
3 Tablespoons cornstarch
1/4 teaspoon salt
4 Tablespoons unsalted butter, cubed
1 1/4 cups sweetened flaked coconut
finely grated zest of 1 orange
1 Tablespoon fresh lemon juice, strained
1 Tablespoon fresh orange juice, strained
1/2 teaspoon coconut extract
2/3 cup macadamia nuts, coarsely chopped
for the coconut chantilly cream
3/4 cup sweetened flaked coconut
1 1/2 cups heavy whipping cream, chilled
3 Tablespoons white sugar
1/2 teaspoon coconut extract

Steps:

  • For the crust, in the bowl of a food processor pulse together the flour, sugar, and salt. Add the butter and shortening and pulse until mixture is crumbly with some medium-sized pieces of butter still visible. Add the lesser amount of water and pulse until mixture begins to clump together. (Add more water if necessary). Gather dough into a ball, divide in half, and wrap in plastic. Flatten dough into a disks and regrigerate at least 30 minutes. Roll out one section of dough into a cirlcle large enough to fit a 9 inch pie plate. Ease dough into pie plate and refrigerate until filling is ready. For pie filling, drain pineapple, reserving 1 1/3 cups juice. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the reserved pineapple juice until smooth. Bring the mixture to a boil over low heat, stirring constantly, and simmer 1 minute. Remove from heat. Stir in the butter until melted and then stir in the pineapple, coconut, orange zest, lemon juice, orange juice, and coconut extract. Cool to room temperature and stir in the macadamia nuts. Pre-heat oven to 400 degrees. Roll out top crust. Place cooled filling in the crust-lined pie plate and carefully apply the top crust. Crimp edges and make several slits in the top of the crust. Bake for 40 to 45 minutes until top is golden. For the coconut chantilly cream: Place coconut on a baking sheet and cook for 5 to 9 minutes, stirring well after every 2 minutes, until coconut is evenly browned. Cool completely. In a medium bowl of an electric mixer, beat cream, sugar, and coconut extract on high speed until soft peaks form. Stir in 1/2 cup of the toasted coconut. Serve pie slices topped with dollops of the coconut chantilly cream. Garnish top of pie with remaining 1/4 cup toasted coconut.

PINEAPPLE COCONUT CREAM PIE



Pineapple Coconut Cream Pie image

A friend gave this to me and boy it is YUMMY.Hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Pies

Time 50m

Number Of Ingredients 12

6 Tbsp butter, melted
4 Tbsp cornstarch, rounded
1/4 tsp salt
3/4 c sugar
2 1/2 c milk
3 large egg yolks
1 c pineapple,crushed with juice
1 large cool whip
CRUST
1 1/2 c pecan shortbread cookies, crushed finely
2/3 c coconuts
1/3 c butter, melted

Steps:

  • 1. Mix crumbs, coconut, and melted butter well. Then press evenly into 9 inch ,pie plate. Bake 20 minutes in a 350 degrees oven. Cool completely.
  • 2. Melt butter, cool. Mix cornstarch, sugar, and salt.Add cooled, melted butter and egg yolks. Stir until smooth. Add crushed pineapple.
  • 3. Heat milk to lukewarm. Remove from heat. Add cornstarch mixture and stir until blended. Cook until thickened. Remove from heat. Add 1 cup coconut, 1/2 tsp. vanilla, and 1/2 tsp. coconut extract. Pour into pie crust and top with cool whip. Garnish with toasted coconut.

Tips:

  • For a creamier pie, use full-fat coconut milk.
  • If you don't have any vanilla extract, you can use almond extract or rum extract.
  • Be sure to chill the pie for at least 4 hours before serving, or overnight is even better.
  • To make a gluten-free pie, use a gluten-free graham cracker crust.
  • You can also use fresh pineapple instead of canned pineapple. Just be sure to chop it into small pieces.

Conclusion:

This pineapple coconut cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of pineapple, coconut, and cream cheese is simply irresistible. Whether you are a fan of pineapple or coconut, or just looking for a new and exciting dessert to try, this pie is sure to please.

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