Pineapple Cream Pie with Coconut Crust Recipe

Name: Pineapple Cream Pie with Coconut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup graham cracker crumbs; 1 cup flaked coconut; 1 stick of butter, melted; 2 1/4 cups whole milk; 1 cup sugar; 3 eggs, separated; 1/4 cup cornstarch; 2 cups finely chopped fresh pineapple; 1 teaspoon vanilla; 1 tablespoon butter

Servings: persons

1
Preheat the oven to 350 degrees F. In a mixing bowl combine the graham cracker crumbs, coconut and melted butter.
2
Mix well.
3
Press into the bottom and sides on a nine inch pie pan.
4
Bake until firm and golden brown, about 20 minutes.
5
Remove from the oven and cool completely.
6
Increase the oven temperature to 400 degrees.
7
In a saucepan, whisk the two cups of milk and sugar together.
8
Place the pan over medium heat and bring the liquid up to a simmer.
9
In a separate bowl, whisk the egg yolks together.
10
Temper the hot milk into the egg yolks.
11
Whisk the tempered egg mixture into the hot milk mixture.
12
In a small bowl, whisk the cornstarch into the remaining milk to make a slurry.
13
Whisk the slurry into the hot milk mixture.
14
Bring the liquid up to a boil and reduce to a simmer.
15
Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes.
16
Fold in the pineapple, vanilla and butter.
17
Mix well.
18
Pour the filling into the prepared pie crust and cool the pie completely.
19
Using an electric mixer with a whip attachment, whip the egg whites to soft peaks.
20
Add the remaining sugar and whip the egg whites to stiff peaks.
21
Spread the egg whites over the top of the pie.
22
Place the pie in the oven and cook for about 3 to 4 minutes, or until the meringue is golden brown.
23
Slice and garnish with powdered sugar and fresh mint.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cup graham cracker crumbs, 1 cup flaked coconut, 1 stick of butter, melted, 2 1/4 cups whole milk, and more.

Yes, Pineapple Cream Pie with Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Cream Pie with Coconut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions