This refreshing pie features a creamy coconut filling with a sweet and tangy pineapple topping. It’s perfect for summer gatherings or any time you’re craving a tropical treat.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can coconut milk, chilled
- 1/2 cup coconut cream, from the top of the chilled coconut milk can
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Pineapple Topping:
- 1 (20 ounce) can crushed pineapple in juice, drained
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, coconut milk, coconut cream, vanilla extract, and salt until smooth.
- Make the Pineapple Topping:
- In a saucepan, combine drained pineapple, sugar, cornstarch, and water.
- Bring to a simmer over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and let cool slightly.
- Assemble the Pie:
- Pour the coconut cream filling into the cooled crust.
- Top with the cooled pineapple mixture.
- Chill:
- Refrigerate the pie for at least 4 hours, or until set.
- Serve:
- Cut into slices and enjoy!
Tips and Variations:
- For a richer flavor, use coconut milk from a carton instead of a can.
- Add a touch of rum extract to the filling for an extra tropical twist.
- Top with toasted coconut flakes or whipped cream before serving.
- Use fresh pineapple instead of canned for a more intense flavor.
Enjoy your delicious Pineapple Coconut Cream Pie!