Easy Summer Dessert: Coconut Pineapple Pie

Indulge in a taste of the tropics with this refreshing and easy-to-make Coconut Pineapple Pie. This no-bake dessert is perfect for any occasion, from summer barbecues to holiday gatherings. The creamy filling, crunchy crust, and sweet and tangy flavors will satisfy any sweet tooth.

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup salted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 1 can sweetened condensed milk
• 1 cup sweetened flaked coconut
• ¼ cup fresh lemon juice
• 20-ounce can crushed pineapple, well drained
• 11-ounce can mandarin oranges, well drained
• 1 cup chopped pecans
• 8-ounce container Cool Whip

Instructions:

1. Prepare the Crust:
   In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into a 9-inch deep dish pie plate. Bake at 325°F for 10 minutes.
2. Toast the Coconut:
   Spread ⅓ cup of coconut on a rimmed baking sheet. Toast at 325°F for 4-6 minutes, stirring once. Let cool.
3. Make the Filling:
   In a large bowl, combine sweetened condensed milk and lemon juice. Stir in the drained pineapple, oranges, and chopped pecans. Fold in Cool Whip and untoasted coconut.
4. Assemble the Pie:
   Pour the filling into the prepared crust. Sprinkle with toasted coconut and reserved pecans.
5. Chill and Serve:
   Refrigerate for at least 4 hours to set. Garnish with maraschino cherries before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40+ minutes
Servings: 8-10

Easy Summer Dessert: Coconut Pineapple Pie

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Ingredients

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Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup salted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 1 can sweetened condensed milk
• 1 cup sweetened flaked coconut
• ¼ cup fresh lemon juice
• 20-ounce can crushed pineapple, well drained
• 11-ounce can mandarin oranges, well drained
• 1 cup chopped pecans
• 8-ounce container Cool Whip

 

Instructions

 

1. Prepare the Crust:
   In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into a 9-inch deep dish pie plate. Bake at 325°F for 10 minutes.
2. Toast the Coconut:
   Spread ⅓ cup of coconut on a rimmed baking sheet. Toast at 325°F for 4-6 minutes, stirring once. Let cool.
3. Make the Filling:
   In a large bowl, combine sweetened condensed milk and lemon juice. Stir in the drained pineapple, oranges, and chopped pecans. Fold in Cool Whip and untoasted coconut.
4. Assemble the Pie:
   Pour the filling into the prepared crust. Sprinkle with toasted coconut and reserved pecans.
5. Chill and Serve:
   Refrigerate for at least 4 hours to set. Garnish with maraschino cherries before serving.

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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40+ minutes
Servings: 8-10

• Author: Olivia Chen

FAQ:

1. Can I use a different crust?
   Yes, you can use a graham cracker crust, Oreo crust, or even a store-bought pie crust.
2. Can I use canned coconut milk instead of flaked coconut?
   Yes, you can use canned coconut milk, but you may need to adjust the amount to achieve the desired consistency.
3. Can I freeze this pie?
   It’s not recommended to freeze the entire pie, but you can freeze individual slices.

Conclusion:
This Coconut Pineapple Pie is the perfect summer dessert. It’s easy to make, refreshing, and delicious. Give it a try and enjoy the taste of the tropics!