Coconut Pineapple Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare the crust by mixing crushed graham crackers with melted butter.
• STEP 2.Press the mixture into a pie dish and bake until golden brown.
• STEP 3.In a saucepan, heat coconut milk and pineapple juice until it starts to simmer.
• STEP 4.In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the hot coconut milk mixture into the bowl, whisking constantly.
• STEP 5.Return the mixture to the saucepan and cook over medium heat until it thickens.
• STEP 6.Remove from heat and stir in vanilla extract. Let the filling cool slightly.
• STEP 7.Fold in whipped cream and drained crushed pineapple. Pour the filling into the baked crust.
• STEP 8.Refrigerate for at least 4 hours or until set. Serve chilled, garnished with toasted coconut flakes.

Cooking Tips

• Make sure to fully bake the crust before adding the filling to prevent it from becoming soggy.
• Toasting the coconut flakes before garnishing adds extra flavor and crunch to the pie.
• You can use a store-bought graham cracker crust if you prefer a quicker and easier option.

Storage and Serving

• Store the pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
• Serve the pie chilled, and for an extra tropical touch, top with whipped cream and additional pineapple slices.