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tropical coconut cream pie in coconut cookie crust

(3 ratings)
CatieBBaker avatar
Recipe by
Catie B
@CatieBBaker
LA, CA

This dreamy, creamy, full of goodness pie is nestled in a shortbread cookie and coconut crust! It hides a banana layer under the coconut cream filling topped with pineapple stirred into whipped cream . The toasted coconut on top adds crunch and just send the whole over the top. Some sliced bananas tucked among the toasted coconut with a ring of piped whipped cream makes it look like it is a dessert straight from your best bakery! It is a favorite with everybody! I get requests for the recipe whenever I take it to an event. I hope you love it too!

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(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min
method No-Cook or Other

Ingredients For tropical coconut cream pie in coconut cookie crust

  • 1 1/2 c
    shortbread cookie crumbs (about 20 cookies)
  • 1 2/3 c
    flake coconut, divided
  • 1/3 c
    butter or margarine, melted
  • 1 lg
    banana, sliced (if adding a garnish on top, use 1 extra banana)
  • 1 1/2 c
    cold milk
  • 1 pkg
    (4 serving size) vanilla instant pudding
  • 1 can
    (8 oz.) can crushed pineapple, well drained
  • 2 c
    whipped topping, thawed ( or whipped cream, stabilized*)
  • 1 c
    flaked coconut, toasted (optional) (or more as desired)

How To Make tropical coconut cream pie in coconut cookie crust

  • 1
    Heat oven to 325ºF.
  • 2
    Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices on crust.
  • 3
    Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut, if desired. Chill for about 4 hours or until set.
  • Tropical Coconut Cream Pie in Shortbread Cookie Coconut Crust Toasted Coconut Topper
    4
    **Note: I often use real whipping cream, whipped with a couple of tablespoons of fine baking sugar, 1 tsp. flavoring, vanilla, or whatever suits your mood. I add a package of 'Whip it" or any of the stabilizers you can purchase in baking aisle to hold whipped cream together longer. You can use low fat products, sugar free, etc. or whatever dietary needs you have as well as making it as written. It will still be creamy and delicious!
  • 5
    For toasting coconut, place a skillet, dry, over medium heat. Add desired amount of coconut. Allow to slowly toast to a golden color, stirring often, until coconut is evenly toasted. Remove from heat and allow to cool before using to top pie. Put any left over into a sealed container and refrigerate to use as desired later.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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