Skip to content

Pineapple & Coconut: What is Not to Love


pineapple pie

A Piña Colada Pie

My sister made this pineapple and coconut delight a few weeks back, and I knew then I have to make it for Saturday Dinner Club.  It is the perfect summer dessert, and although there are several “cooling periods” in this process, it is a relatively easy pie to make.  You may want to make two pies. Trust me when I say that you will want leftovers to nibble on after the party is over.


  • 21 pecan shortbread cookies, crumbled in food processor
  • 1 cup sweetened flaked coconut
  • 1/4 cup + 1 tablespoon melted butter
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 14-oz. can crushed pineapple in juice
  • 1 (8-oz.) package cream cheese, softened
  • 1 1/2 cups cream of coconut, divided
  • 2 large eggs
  • 1 cup whipping cream
  • 1/2 cup lightly toasted shaved coconut, for garnish


Preheat oven to 350°. Stir together shortbread cookie crumbs, sweetened flaked coconut; firmly press on bottom and up sides of 1 lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Cool completely (about 30 minutes)

Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook an additional minute or two until thickened. Remove from heat; cool completely (about 20 minutes).

pineapple pie

Whip the cream cheese in a mixer until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, one at a time, beating just until blended after each addition.

Pineapple Goodness

Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture. Bake at 350° for 35 to 45 minutes or until set. Jiggle the pie to make sure it is set throughout. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
pineapple pie

Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut.  At this point, you can top the entire pie with the whipped cream mixture for maximum presentation before cutting and serving. However, I prefer to cut into servings and plate then add the whipped topping and garnish with toasted coconut.  Now serve!

pineapple pie



brought to you by 22 Words

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: