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!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of sugar with the melted butter until well combined.

Step 3

Press the mixture firmly into the bottom and sides of a 9-inch pie pan to create an even crust.

Step 4

Bake the crust for 10 minutes, then set it aside to cool completely.

Step 5

In a medium saucepan, combine the coconut milk, whole milk, 3/4 cup granulated sugar, and cornstarch. Whisk until smooth.

Step 6

Heat over medium heat, whisking constantly, until the mixture starts to thicken and bubble.

Step 7

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.

Step 8

Pour the tempered yolk mixture back into the saucepan and continue to cook, whisking constantly, for another 2-3 minutes until thickened.

Step 9

Remove from heat and stir in 2 tablespoons of butter and the vanilla extract. Fold in the drained pineapple and toasted shredded coconut.

Step 10

Pour the filling into the prepared crust, spreading it out evenly.

Step 11

Let the pie cool to room temperature, then refrigerate for at least 4 hours or until the filling is set.

Step 12

Once the pie is chilled, spread the whipped topping or whipped heavy cream over the top.

Step 13

Sprinkle the additional toasted coconut on top as a garnish before serving.

Nutrition Facts

Serving size	(1817.8g)

Amount per serving	% Daily Value*
Calories	4773.1

Total Fat 278.0g	0%
Saturated Fat 203.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 834.6mg	0%
Sodium 1579.6mg	0%
Total Carbohydrate 558.8g	0%
Dietary Fiber 25.4g	0%
Total Sugars 403.3g
Protein 41.9g	0%

Vitamin D 208.7IU	0%
Calcium 555.5mg	0%
Iron 10.3mg	0%
Potassium 1636.2mg	0%

*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.

Source of Calories

Fat: 51.0%

Protein: 3.4%

Carbs: 45.6%