Pineapple Pie With Coconut Cream Recipe

Name: Pineapple Pie With Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups chopped fresh pineapple or canned pineapple tidbits; 2 tablespoons plus 1 cup sugar, divided; 1 package (5-1/4 ounces) coconut cookies; 1/4 cup butter, melted; 12 ounces cream cheese, softened; 1 cup plain Greek yogurt; 1/2 cup ground almonds; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; 1 can (13.66 ounces) coconut milk; 2 tablespoons confectioners' sugar; 1/4 teaspoon vanilla extract

Servings: persons

1-1/2 cups chopped fresh pineapple or canned pineapple tidbits
2 tablespoons plus 1 cup sugar, divided
1 package (5-1/4 ounces) coconut cookies
1/4 cup butter, melted
12 ounces cream cheese, softened
1 cup plain Greek yogurt
1/2 cup ground almonds
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 can (13.66 ounces) coconut milk
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract

1
In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely.
2
Preheat oven to 350u00b0. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate.
3
In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold.
4
Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.

798

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1-1/2 cups chopped fresh pineapple or canned pineapple tidbits, 2 tablespoons plus 1 cup sugar, divided, 1 package (5-1/4 ounces) coconut cookies, 1/4 cup butter, melted, and more.

Yes, Pineapple Pie With Coconut Cream 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 Pie With Coconut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions