If you need a little slice of summer right now, make Pineapple Cream of Coconut Pie! It’s a cross between a cheesecake and a cream pie that tastes a lot like Millionaire Pie. It’s also similar to a dessert my grandmother made called Banana Split Cake, but without the bananas.
Pineapple Cream of Coconut Pie Layers
The base is a graham cracker crust which is topped with a layer of cooked pineapple. Next comes a layer of coconut flavored baked cheesecake, topped with a layer of whipped cream and toasted coconut. The recipe doesn’t call for any nuts, but I think a sprinkling of toasted pecans would make it even better. The only drawback here — or maybe it’s a benefit, is that it needs to be made ahead. Since the middle layer is baked, you’ll need to allow for an hour of cooling time and at least four hours of chill time.
Coco Lopez or Cocoa Real
Another interesting thing about this pie is that it’s made with cream of coconut, the mixer commonly used in a pina colada. The most popular brand is probably Coco Lopez, but I used a product called Coco Real which worked perfectly. Either way, you are now set for National Pie Day on Thursday. I have a feeling I will have already baked another pie by then, but we are really going to enjoy this one.
Pineapple Cream of Coconut Pie
- 1 1/2 cups of graham cracker crumbs or 1 sleeve crushed
- 3 tablespoons granulated sugar
- 6 tablespoons butter melted
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 8 oz can of crushed pineapple in juice, do not drain
- 1/8 teaspoon of vanilla
- 8 oz package of cream cheese softened
- 1 1/2 cups Cream of Coconut Cocoa Lopez or Coco Real — divided use
- 2 large eggs at room temperature
- 1 cup heavy whipping cream
- Sweetened flaked coconut for garnish
- Preheat the oven to 350 degrees F. Mix the crumbs, sugar and butter and press into a 9 inch deep dish pie plate. Bake for about 7 minutes and let cool completely.
- Combine the sugar, cornstarch and undrained pineapple in a small saucepan. Turn heat to medium and cook, stirring constantly, until mixture thickens and goes from cloudy to translucent. Remove from heat and stir in vanilla. Let cool, then pour over the pie crust.
- In a large mixing bowl, beat cream cheese until soft and creamy. Gradually add 1 cup of the cream of coconut and beat until blended, then add eggs one at a time and beat until blended. Pour over pineapple mixture.
- Set the pie dish on a baking sheet and bake for 38 minutes at 350 degrees F. Let cool for one hour, then chill for at least four hours.
- Beat the whipped cream until soft peaks form, then gradually fold in the reserved 1/2 cup of cream of coconut Note: You want to add the coconut cream gradually — before the cream is too stiff, but not while it’s still super soft. Continue whipping until cream holds its shape and is thick enough to spread. It should not be runny.
- Spread across top of pie.
- Toast the coconut in a skillet. Let cool slightly and sprinkle across the top.