Pineapple Coconut Cream Pie with Graham Cracker Crust
simple pineapple coconut cream pie with graham cracker crust
Equipment
- 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)
Ingredients
- 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 do 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
Instructions
- 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.
- 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.
Notes
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.
Make sure that if you use honey graham crackers, not to feed the crust, anything with honey, or just plain honey to babies under a year old.