Description
A tropical no-bake pie, filled with creamy coconut and pineapple flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 cup heavy whipping cream
- 1 cup cream of coconut
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Toasted coconut (for topping)
- Cherries (for garnish)
Instructions
- Prepare the whipped cream: In a large mixing bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form.
- Sweeten the cream: Gradually add the powdered sugar and vanilla extract while continuing to whip, until stiff peaks form.
- Combine coconut and pineapple: In another bowl, gently mix the cream of coconut with the pineapple chunks.
- Fold the mixtures together: Carefully fold the coconut and pineapple mixture into the whipped cream.
- Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
- Chill to set: Refrigerate the pie for at least 240 minutes, or until set.
- Add toppings: Just before serving, sprinkle toasted coconut on top and add a cherry.
Notes
Perfect for making a day in advance. Cover with plastic wrap while chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 100mg