Pineapple Coconut Cream Pie
A tropical-inspired, no-bake dessert that captures the essence of a Piña Colada in pie form. Creamy coconut mingles with sweet pineapple in a smooth, chilled filling set within a crumbly graham cracker crust. Finished with airy whipped topping and optional island-style garnishes, it’s a refreshing treat ideal for warm days or festive gatherings.
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Servings: 6
Ingredients
- 1 container 8 ounces of whipped topping, fully thawed
- ½ cup of sweetened shredded coconut for optional garnish
- 1 pre-made or homemade 9-inch graham cracker crust
- 1 can 20 ounces of crushed pineapple, including juice
- ½ cup of cream of coconut such as Coco López
- 1 can 14 ounces sweetened condensed milk
- Optional decoration: maraschino cherries and fresh pineapple slices
Instructions
- In a large mixing bowl, combine the crushed pineapple (with all its juice), cream of coconut, and sweetened condensed milk. Stir thoroughly until the mixture is smooth and homogeneous.
- Carefully fold the thawed whipped topping into the fruit and cream mixture, working gently to maintain a light and fluffy consistency.
- Transfer the filling into the graham cracker pie crust, spreading evenly and smoothing the surface with a spatula or the back of a spoon.
- Place the pie in the refrigerator and chill for a minimum of 6 hours for a soft, creamy consistency. For a firmer, sliceable texture, freeze the pie for at least 4 hours instead.
- Before serving, embellish the top with extra whipped topping and, if desired, scatter sweetened shredded coconut along with decorative touches of pineapple slices and maraschino cherries.
Notes
For best flavor and texture, ensure the whipped topping is fully thawed before folding, and serve the pie cold from the refrigerator or slightly thawed from the freezer depending on desired firmness.