Pineapple Paradise Pie
Creamy, light and refreshing, this pineapple paradise pie combines tart pineapple with sweet coconut to create a melt-in-your mouth dessert that highlights all the flavors of summer in one bite! This pie is silky smooth, with bits of pineapple and coconut in every forkful, and it is sure to steal the show at your next social gathering!
Out of all the different varieties of fruit in the world, pineapple is, and always has been, one of my all-time favorite fruits. I love it’s candy-like sweetness, balanced with a tart acidity. And, pineapple paired with coconut makes for an even more lovely flavor combination!
This pineapple paradise pie has been in the works for several months. It took a few tests to get it just right, but I think I finally got all of the different flavors to meld together perfectly! The pie filling is made with cream cheese and heavy cream, giving it a light, airy texture. And then you have the crust. This crust is insanely good. Not gonna lie, the crust might be my favorite part of the entire pie. Think traditional graham cracker crust, but with loads of shredded coconut mixed in. Yeah, it’s delicious!
If you haven’t been convinced to make this recipe yet, let me tell you one more thing: this is an easy, no-bake pie! You just need to whip together the filling ingredients, pour it over a simple graham cracker crust and then chill in the fridge. No cooking any kind of pie fillings on the stove required! So, what are you waiting for? Let’s get started!
Ingredients You Need
Graham Crackers~ For the crust, you will need graham crackers. Just plain or cinnamon graham crackers work just fine.
Shredded Coconut~ I prefer to use sweetened shredded coconut in this recipe, but you could also try using unsweetened coconut if you prefer. If you use unsweetened, you might need to add a bit more sugar to the crust.
Butter~ To hold together the crust, you’ll need to use melted butter. Salted or unsalted butter will work, or you could also use melted coconut oil instead.
White Sugar~ You will need sugar for both the crust and filling. I don’t recommend making any substitutions for the sugar in this recipe.
Crushed Pineapple~ For this recipe, I prefer to use a can of crushed pineapple in 100% juice. You could try crushing your own fresh pineapple in a food processor, but just be aware that fresh pineapple is often more acidic than canned, and it may cause your pie filling to separate.
Cream Cheese~ For best results, use full-fat cream cheese.
Heavy Cream~ You need to use heavy cream in order to make a whipped filling. No substitutions can be made here.
Vanilla Extract~ Vanilla compliments the pineapple and coconut very well.
Salt~ A pinch of salt brings out the sweetness of the pie filling.
There are just a few simple steps to making this pineapple paradise pie: make the crust, make the filling, chill in the fridge. To make the crust, simply combine the graham crackers, coconut, melted butter and sugar in a food processor and blend until all the crackers are broken down. Alternately, you could crush the graham crackers by putting them in a ziploc bag and using a rolling pin to break them down into fine crumbs. Then, pour the crumbs into a bowl and combine with the rest of the crust ingredients. Press the crust mixture into a pie pan and bake the crust and then allow it to cool while you make the filling.
Make the filling by beating together the cream cheese, pineapple, sugar, vanilla and salt. In a separate bowl, you will need to beat the heavy cream, then gently fold the pineapple mixture and whipped cream together. After pouring the filling into the cooled crust, I like to sprinkle the pie with extra shredded coconut and then chill it in the fridge until the pie is firm enough to slice. Watch the video below for a recipe visual:
Whether you choose to serve this pineapple paradise pie at a backyard summer cookout, or as a lovely after-dinner treat for your family, people young and old will rave over this recipe! Not only is this pie delicious and full of refreshing tropical flavors, but it also contains simple ingredients that are easy to find at your local grocery store. If you love pineapple and coconut, then you need this pie recipe in your life! I know you’ll enjoy it as much as I do 😀
Need more summer recipe ideas? These are some of my favorites:
Pineapple Paradise Pie
Graham Cracker Coconut Crust
- 8 graham crackers about 1/3 of standard box
- 1 1/2 cups sweetened, shredded coconut
- 2 tbsp white granulated sugar
- 6 tbsp melted butter, salted or unsalted
Pineapple Pie Filling
- 8 oz full-fat cream cheese, softened to room temperature
- 20 oz can of crushed pineapple in juice, drained
- 1/2 cup white granulated sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 1 cup heavy whipping cream
- Preheat your oven to 350 °F. To make the crust, add to a food processor the graham crackers, shredded coconut, sugar and melted butter.* Process until the mixture almost resembles wet sand. Firmly press the crust mixture into a 9 inch pie pan using your hands or the back of a measuring cup. Bake for 10-15 minutes or until lightly golden brown. Allow the crust to cool completely.
- To make the filling, in a large bowl beat together the softened cream cheese, crushed pineapple, sugar, vanilla extract and salt with an electric mixer until completely combined. Set aside.
- In a medium size bowl, add the heavy whipping cream and beat with an electric mixer fitted with a whisk attachment until stiff peaks form.
- Add the whipped cream to the cream cheese/pineapple mixture and gently fold the two mixtures together. Pour the filling into the cooled pie crust and then sprinkle with extra shredded coconut if desired. Place the pie in the refrigerator and allow it to chill for at least 4 hours or until firm enough to slice. Enjoy!