Desserts

Hawaiian Pineapple Coconut Cream Pie

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Hawaiian Pineapple Coconut Cream Pie
A slice of luscious Hawaiian Pineapple Coconut Cream Pie topped with toasted coconut and fresh pineapple.

Welcome to a taste of Hawaii right at your kitchen counter! This Hawaiian Pineapple Coconut Cream Pie is a delightful blend of juicy pineapple, rich coconut cream, and a buttery graham cracker crust. It’s the perfect finale for any meal or an ideal treat on those lazy summer afternoons.

“Hawaiian Pineapple Coconut Cream Pie: A slice of paradise in every bite.”

Highlights

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes (including chilling)
  • Servings: 8 slices
  • Calories: 450kcal per serving

Ingredients

For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
For the Filling:
  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup fresh pineapple chunks, drained
For the Topping:
  • 1/2 cup sweetened shredded coconut, toasted
  • Pineapple slices for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of a 9-inch pie dish. Bake for about 10 minutes or until golden brown. Let it cool completely.

  2. Make the Coconut Cream Filling: Scoop out the solidified coconut cream from the can of chilled coconut milk, leaving behind the liquid. In a mixing bowl, whip the coconut cream with sugar, cornstarch, vanilla extract, and salt until fluffy and smooth.

  3. Add Pineapple: Gently fold in the fresh pineapple chunks into the whipped coconut mixture. Spread this filling evenly over the cooled crust.

  4. Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.

  5. Prepare the Topping: While the pie is chilling, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Allow it to cool before using.

  6. Garnish and Serve: Before serving, sprinkle toasted coconut evenly on top of the pie. Add pineapple slices for garnish if desired.

Nutrition

Estimated nutrition for this recipe; keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 slice
  • Calories: 450kcal
  • Carbohydrates: 50g
  • Protein: 3g
  • Fat: 30g
  • Cholesterol: 15mg
  • Sodium: 150mg
  • Fiber: 2g
  • Sugar: 35g

This Hawaiian Pineapple Coconut Cream Pie is a celebration of tropical flavors and textures, making it the ideal dessert for any occasion. Whether you’re hosting a luau or simply looking to indulge in something sweet, this pie promises to deliver a slice of paradise with every bite. Enjoy!

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