Coconut Dream Pie with Pineapple Drizzle

This Toasted Coconut Dream Pie is a delightful tropical treat that combines a velvety coconut cream filling with a crunchy toasted coconut crust. The bright pineapple drizzle adds a refreshing contrast, making it an irresistible dessert for any occasion.

Perfect for summer gatherings or as a special family dessert, this pie is not only stunning but straightforward to prepare. The key technique here is to toast the coconut until golden brown, enhancing its flavor and adding texture. You’ll love how every bite transports you to a sunny beach getaway!

Coconut Dream Pie with Pineapple Drizzle

Serves: 8 Prep Time: 30 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 320 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 1/2 cups unsweetened shredded coconut
• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 cup fresh pineapple, diced
• 1/4 cup pineapple juice
• 1 tablespoon cornstarch

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, graham cracker crumbs, and melted butter until fully mixed.
3. Press the coconut mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. Bake the crust for 10-12 minutes until golden brown. Remove from the oven and let cool.
5. In another bowl, whisk together the sweetened condensed milk, heavy whipping cream, vanilla extract, and powdered sugar until smooth and well combined.
6. Pour the coconut cream filling into the cooled crust, smoothing the top with a spatula.
7. Refrigerate the pie for at least 3 hours or until set.
8. In a small saucepan, combine the diced pineapple, pineapple juice, and cornstarch. Cook over medium heat until the mixture thickens slightly, stirring frequently.
9. Allow the pineapple drizzle to cool before serving over the chilled pie. Drizzle generously and enjoy!

Notes

Tip: For a unique twist, top the pie with whipped cream and additional toasted coconut before serving.

For an extra layer of flavor, consider adding a splash of rum extract to the coconut filling. If you’re short on time, a pre-made graham cracker crust works perfectly in place of the toasted coconut crust.

Store any leftovers in the refrigerator covered tightly for up to 3 days. To serve, re-drizzle with fresh pineapple sauce for a vibrant presentation!