Simple Pineapple Coconut Cream Pie with Graham Cracker Crust

Hi! I’m so glad that you are here! I was first inspired to make this pie at a local grocery store when I was walking through the produce section and spotted some delicious looking pineapple. I’m five months pregnant and it’s basically summertime, so I have been craving lots of fruits and berries. So I bought a pineapple and began to think about what I already had at home that would make a good pie. And after brainstorming some ideas, I thought to make a pineapple coconut cream pie with a graham cracker crust!

Next, I realized that I had a can of coconut milk at home that I could use to make a nice coconut whipped cream with and that this whipped coconut cream would add the prefect coconut flavor that I wanted to the pie. And so I went ahead with my plan and I made the coconut whipped cream! I thought that the coconut whipped cream and the pineapple filling would really complement each other, and I was right.

I love coconut whipped cream because it is super easy to make and tastes really good. It’s a twist on classic whipped cream, and in my opinion, tastes better!

What does pineapple coconut cream pie taste like?

This pie tastes like a balanced blend of coconut and pineapple with a subtle hint of vanilla. You get the subtle vanilla taste from adding vanilla to your whipped coconut cream. On the bottom of the pie is your graham cracker crust that tastes sweet like honey, if you use honey flavored graham crackers that is, and adds a nice chewy texture to the pie.

Can I use regular whipped cream for the pineapple coconut cream pie?

You definitely can use regular whipped cream if you would prefer. I decided to go with coconut whipped cream because I had a can of coconut milk on hand.

How can I keep the graham cracker crust from sticking to the pan?

I forgot to do this when I first made the pie. However, you can spray some cooking spray on the pie pan before you put the crust in it.

How long is pineapple coconut cream pie good for?

Pineapple coconut cream pie is good for a couple days. Make sure to store the pie in the fridge because it is perishable.

Is the pineapple in the pineapple coconut cream pie pulpy?

No, when I was done making the pie, the pineapple coconut filling was not pulpy at all. Instead the filling had a creamy texture. However, if you get a canned pineapple, make sure that you drain the pineapple juice before using the pineapple. I happened to buy a whole pineapple and cut it up for the recipe, so I didn’t have any extra juice. Also, I used a blender and put it on the emersion setting, which turned the filling into a more uniform mixture.

Can I use store bought graham cracker crust?

Yes! If you need to save some time or just want a more convenient option, you can always buy a premade graham cracker crust for an alternative.

Can I bake my graham cracker crust?

If you would prefer a baked graham cracker crust, go for it! Since my crust is a no bake, I have the link from allrecipes.com for a baked crust similar to mine below. Also, keep in mind that since you have to let the no bake crust cool in the fridge for at least an hour, it might be faster to bake the crust, wait for it to cool down, and then add your pie filling.

https://www.allrecipes.com/recipe/12254/graham-cracker-crust-i/

What type of graham crackers should I use for the graham cracker crust?

I used honey flavored graham crackers for my crust, but any flavor graham cracker should be fine!

Keep in mind that if you use honey graham crackers or add honey for a sweetener alternative, not to give anything with honey or honey by itself to a baby under the age of one.

Ingredients

For the Crust:

1 sleeve of crushed graham crackers (I used honey flavored ones)

10 tablespoons of butter

1/2 cup of coconut sugar (You could also use cane sugar)

For the Filling:

2 cups of pineapple (make sure that the pineapple is drained if from a can)

4 ounces of cream cheese

1/4 cup of powdered sugar

For the Whipped Coconut Cream:

1 can of whole coconut milk (Make sure that the coconut milk is in the fridge for at least 24 hours prior to making the whipped coconut cream)

1/3 cup of powdered sugar

1 splash of vanilla extract

For the Top of the Pie (optional):

Coconut flakes

Leftover pieces of pineapple

Equipment Needed:

Rolling pin

Gallon seal top bag (like a Ziploc bag or a reusable bag)

Stand mixer or blender

Pie pan (I really like this simple one by PYREX)

Measuring spoons and cups

Cutting board and knife (If you bought a whole pineapple)

How to make the graham cracker crust:

1: Start by taking one sleeve of graham crackers, putting them into a sealable bag, and crushing them into tiny pieces with your rolling pin. I have also used a potato masher and my hands to crush the graham crackers.

2: Heat up your butter until it is melted and add it to a bowl with your crushed graham crackers and your coconut sugar. Mix the graham cracker pieces, coconut sugar, and the butter together.

3: Next, scoop the graham cracker mixture into the pie pan and use the bottom part of a measuring cup or a regular cup to evenly flatten the crust. Make sure that you don’t over flatten the crust though.

4: Place your graham cracker crust in the fridge to cool for at least an hour, so that it hardens.

How to make the pineapple filling:

1: Add your pineapple, cream cheese, and the 1/4th cup of powdered sugar to your mixer or blender and mix it all together until smooth.

Note, if you use a stand mixer, you will most likely have pieces of pineapple still visible in the filling. However, if you use a blender, you are more likely not to have visible pieces of pineapple. None of this will really make much of a difference. It’s all about preference! I personally used a blender though.

2: Add the pineapple filling to a bowl and set aside.

How to make the whipped coconut cream:

1: Take your can of coconut milk out of the fridge and scoop the solid white cream out of the top. You will have some coconut water leftover that you can drink or save for something else.

2: Next, add your coconut cream, 1/3rd cup of powdered sugar, and splash of vanilla extract to you blender or mixer. Mix everything together until smooth and you don’t have anymore clumps.

How to make the pineapple coconut cream pie filling:

1: Fold your whipped coconut cream into the pineapple filling until it is all mixed evenly together.

How to put the pineapple coconut cream pie with graham cracker crust together:

1: Get your crust from the fridge and evenly spread the pineapple coconut filling inside of the crust.

2: Add pineapple pieces and/or coconut flakes on top of the pie (optional).

3: Enjoy! Note, this pie tastes best when eaten within two to three days of making it.

If you enjoyed this recipe, be sure to comment below!

Also, feel free to check out my fun easy blueberry lemonade with electrolytes recipe here.

Click here for the same pie pan that I used!

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