Pineapple Coconut Cream Pie

Zelda Hopkins


A friend gave this to me and boy it is YUMMY.Hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!


★★★★★ 1 vote

serves 6
20 Min
30 Min


  • 6 Tbsp
    butter, melted
  • 4 Tbsp
    cornstarch, rounded
  • 1/4 tsp
  • 3/4 c
  • 2 1/2 c
  • 3 large
    egg yolks
  • 1 c
    pineapple,crushed with juice
  • 1 large
    cool whip

  • 1 1/2 c
    pecan shortbread cookies, crushed finely
  • 2/3 c
  • 1/3 c
    butter, melted

How to Make Pineapple Coconut Cream Pie


  1. Mix crumbs, coconut, and melted butter well. Then press evenly into 9 inch ,pie plate. Bake 20 minutes in a 350 degrees oven. Cool completely.
  2. Melt butter, cool. Mix cornstarch, sugar, and salt.Add cooled, melted butter and egg yolks. Stir until smooth. Add crushed pineapple.
  3. Heat milk to lukewarm. Remove from heat. Add cornstarch mixture and stir until blended. Cook until thickened. Remove from heat. Add 1 cup coconut, 1/2 tsp. vanilla, and 1/2 tsp. coconut extract. Pour into pie crust and top with cool whip. Garnish with toasted coconut.

Printable Recipe Card

About Pineapple Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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