Pineapple Coconut Cream Pie

Pineapple Coconut Cream Pie offers a tropical escape with its blend of sweet pineapple and rich coconut cream nestled in a flaky crust. This dessert presents a delightful balance of flavors and textures that evokes a sunny island retreat. Great for summer gatherings or when you’re simply in need of a tropical treat, this pie appeals to dessert lovers with its harmonious ingredients.

Ingredients

• 1 9-inch pre-made pie crust
• 1 20 oz canned pineapple chunks, drained
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 Tbsp powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges.
3. In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
4. Remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly at room temperature.
5. Arrange the drained pineapple chunks evenly in the pie crust, then pour the cooled coconut cream mixture over the pineapple.
6. Bake the pie for 30-35 minutes until the filling is set and firm to the touch.
7. Allow the pie to cool at room temperature before refrigerating it for at least 4 hours to fully set.
8. In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form, using a hand mixer or stand mixer.
9. Top the chilled pie with the freshly whipped cream evenly. Slice and serve.

Keywords: Pineapple, Coconut, Summer, Cream, Dessert

Spice Rack: Salt, Vanilla

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