• Barth Bakery

Pineapple Coconut Cream Pie

Updated: Mar 17

A tropical twist on a traditional coconut cream pie with an added burst of bright flavor from tart pineapple for the pie version of a classic piña colada. A crunchy crust made from crisp oatmeal cookies gives a lovely contrast to the pie’s silky and luscious cream filling. With sweet and tangy crushed pineapple folded into the filling and crunchy toasted coconut sprinkled on top, this cool and refreshing summer in a pie will have you dreaming of the tropics with every bite. If you love drinking piña coladas as much as I do, then you’re going to love this easy-to-make pie.







Ingredients

Oatmeal Cookie Crust

  • 1½ cups crushed crunchy oatmeal cookies (about 15 cookies)

  • 4 Tbsp unsalted butter, melted

Pineapple Coconut Cream Filling

  • 1½ cups full-fat coconut milk

  • ½ cup cream of coconut

  • ¼ cup cornstarch

  • ½ tsp salt

  • 3 large egg yolks

  • ¾ cup granulated sugar

  • 1 (20oz) can crushed pineapple, drained

  • ½ cup sweetened flaked coconut

  • 1 Tbsp unsalted butter

  • 1 tsp pure vanilla extract

Whipped Topping

  • 1 cup heavy whipping cream

  • 3 Tbsp granulated sugar

  • ½ cup sweetened flaked coconut, toasted


Directions

Oatmeal Cookie Crust

  1. Preheat oven to 350°F. Generously coat a 9-inch pie pan with nonstick cooking spray.

  2. Place the cookies in a food processor and process until fine crumbs form. Add in the melted butter and process until the crumbs are evenly moistened. Press the crumbs onto the bottom and up the sides of the prepared pie pan.

  3. Bake the crust for 12 minutes, or until toasted around the edge. Cool completely on a wire rack.

Pineapple Coconut Cream Filling

  1. In a 2-quart saucepan, whisk together the coconut milk, cream of coconut, cornstarch, and salt until blended. Beat in the egg yolks and sugar until combined. Cook the mixture over medium-low heat, stirring constantly, until the mixture boils. Allow the mixture to boil for 1 minute, stirring constantly. Remove the pan from the heat.

  2. Stir in the pineapple, coconut, butter, and vanilla until the butter is melted. Pour the filling into the cooled pie crust. Cover the surface of the filling with plastic wrap and chill until set, about 2 hours.

Whipped Topping

  1. In a medium bowl, use a handheld electric mixer to beat the cream and sugar together until stiff peaks form.

  2. Remove the plastic wrap from the pie and evenly spread the whipped topping on top of the filling. Garnish with toasted coconut just before serving.

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