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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



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