A silky and luscious coconut cream pie with a shortbread crust, a layer of caramelized pineapple, and topped with coconut whipped cream and toasted coconut!
I made this pie in February!!! Ooops. Maybe even January. But in other news, that means I’m almost caught up on things! #not.
Since I’m already on a pie kick, I thought maybe I could finally knock this one out too… seeing as though it’s been in the queue for about 5 months now. I was feeling spring and summer vibes all the way back then, and I haven’t really stopped. I still want all the tropical things. For now.
In about two weeks though, I’ll want all the fall things. It will be blazin’ hot here in Florida through at least October, but I start to get excited for all things fall sometime in July. It’s probably unreasonably early at that point, but my mind is always looking ahead. Cue everything pumpkin. I will try to wait until at least August to actually post. We shall see.
I think it has something to do with the 4th of July being over. Even though summer has really just begun, something about the 4th of July passing signals to me that fall is on the way. I’m not hatin’ it. While we were in Buffalo this past weekend visiting family, it actually felt like fall. Maybe that’s how summers up north feel to me now that I’ve lived in Florida for 7 years, but it definitely got me excited for the next season.
Meanwhile, Bath & Body Works is still pumping out all sorts of summery candles with essences like watermelon, lemonade, and maragarita. Nope, I’m over it.
Since it’s still summer now, let us enjoy the desserts that channel a summery vibe! A pie (again) with coconut, pineapple, and more coconut definitely fits the bill!
The crust for this pie – you will die. It starts with my favorite crust of all – the shortbread one that I use in most of my cheesecakes. Tons of crushed up buttery shortbread cookies, mixed with a little bit of sugar, and in this case, a whole lot of coconut. Altogether, the flavors are incredible. Baked for a few minutes until golden, the coconut and cookies get all toasted and crispy.
The coconut cream filling is so rich and luscious. It’s super creamy and amazing. I ‘borrowed’ the filling from this awesome Food Network recipe, and it’s a winner. The only change I made was to add extra coconut. I just can’t help myself sometimes from taking things a step further. That is also how the caramelized pineapple came to be.
To me, pineapple and coconut go together like peanut butter and jelly. They’re a super special power team. A perfectly tropical duo. I just thought: hey, there’s a lot of traditional coconut cream pie recipes out there. Along with a shortbread-coconut crust, what else could make this different and unique? A layer of caramelized pineapple. Duh.
As you are savoring summer, this delicious pie will hit the spot.

Coconut Cream Pie with Caramelized Pinapple and Coconut Whipped Topping
Ingredients
Shortbread Crust:
- 1 - 11 oz. package shortbread cookies
- 1/2 c. shredded coconut
- 1 tbsp. sugar
- 4 tbsp. melted butter
Coconut Cream Filling:
- 3 cups half-and-half
- 2 egg yolks
- 1/2 c. sugar
- 1/3 c. cornstarch
- 1 tsp. vanilla
- 2 tbsp. butter
- 1 1/2 c. shredded coconut
Caramelized Pineapple:
- 1 1/2 c. chopped pineapple 1/2-inch chunks
- 2 tbsp. butter
- 3 tbsp. brown sugar
Coconut Whipped Cream:
- 1 1/2 c. heavy cream
- 2 tbsp. sugar
- 1 tsp. coconut extract
- 1/2 c. shredded coconut toasted
Instructions
For crust:
-
Process the shortbread cookies in a food processor until they are fine crumbs.
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In a large bowl, combine cookie crumbs, coconut, sugar, and melted butter.
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Press firmly into the bottom and up the sides of a deep-dish 9-inch pie pan.
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Bake at 350 degrees for 5-7 minutes, or until edges are lightly golden, and remove from heat to cool completely.
For filling:
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In a large saucepan, combine half-and-half, egg yolks, sugar, cornstarch, and vanilla.
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Whisk until mixture is completely smooth, and until cornstarch has dissolved.
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Over medium heat, bring the mixture to a simmer, whisking constantly.
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Once the mixture is thick like pudding, remove from heat and stir in the butter and shredded coconut.
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Pour the mixture into the cooled pie crust and refrigerate for at least 2 hours, or until set.
For pineapple:
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In a large saucepan over medium-high heat, combine pineapple, butter, and brown sugar. The higher heat is important because the pineapple will shed water as it cooks, and you want that to cook off.
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Cook and stir until pineapple is golden and caramelized, about 10 minutes.
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If any liquid remains, drain the pineapple.
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Set aside to cool completely.
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Spoon pineapple on top of coconut cream filling, and return pie to the refrigerator while preparing the whipped cream.
For topping:
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In a large mixing bowl, combine heavy cream and sugar.
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Beat until it forms soft peaks, and is light and fluffy, about 5 minutes.
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Add coconut extract.
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Top the pie with the coconut whipped cream and the toasted coconut.
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Serve and enjoy!
Yum! That caramelized pineapple sounds amazing.
Thank you!!
Hah hah! Just six months behind is nothing, right? I can totally relate.
Hey, it looks delicious…no matter what time of year you make it! 🙂
I’m glad it’s not just me! It’s so hard to stay on top of things though, isn’t it? 🙂
OMG!!! This sounds amazing! I’ll save it to make for my father who loves coconut! I know I’ll love it too!
I have several more coconut desserts coming up *very* soon, so you’ll be a happy camper!!!
Sarah, this is a gorgeous pie, with my favorite ingredients! Love pineapple and will give it a try!
Yay, I’m so glad you like it! Thanks so much for your kind comment!
This looks delicious!!!
Thank you so much! So happy to hear that.
I’m just now getting on the pineapple train – it’s so good with coconut! Love this combo!
Isn’t it? Reminds me of a favorite drink I had back in college – Malibu Rum and pineapple juice. I loved that combo, but gosh, I don’t know how many of those I could drink today. Haha! 🙂
This is one great sounding coconut cream pie! Loving the caramelized pineapple. That was such a good idea!
Thank you so much! I tried to think of something outside the box, ya know? 🙂 Thanks, girl!
This pie is seriously SO stunning, Sarah! I’m dying over all the tropical flavors you loaded into one pie! That caramelized pineapple topping is KILLING me. 🙂
Oh thank you!!! You are always the SWEETEST! So glad you like it. 🙂
This pie looks so light, fluffy, creamy… and fantastic! I never have made a pie with such a tropical flavour before and you definitely have inspired me here. Perfect for the upcoming Summer here in Aus.
That’ll be perfect!
Sounds as though we might be sisters! 🙂 I love pie and this one looks and sounds over the top! Can’t wait to try it! I made a new-to-me coconut cream pie yesterday and had one piece. To get it out of here I gave it to my neighbors. 🙂 I do love to bake but have to share or I’d weigh a ton.
My ex was from Buffalo and I have a couple of friends that live there. His parents had a cottage over on Crystal Beach and that was a fun place, especially to see the fireworks over the water on July 4th!
Here in Texas we’re having brutal triple digits + humidity and it’s just miserable. I love, love the fall and I’m on a count down now. October’s really my favorite month. Think: Pumpkin Pie! 🙂
So glad I found your blog via Katherine’s party…I’m a new follower now. Stop by and say hi when you can.
Pat
Oh how cool!! We do have so much in common, it seems! Thank you for stopping by here! I’ll pop over to check our your blog as well. I do a lot of sharing too… I *want* to eat everything myself, but I try to resist. Haha! Thanks, Pat! 🙂
Wow! I love everything coconut and pineapple so this is fabulous. Your photos are amazing too. I usually start thinking about pumpkiny things about now but this year I just don’t want summer to end for some reason. Humm..it probably will anyway.
Thanks so much for linking up at #HomeMattersParty I can’t wait to see what you make for next week! I shared and pinned because it looks so yummy!
Thanks so much for the party!
This looks amazing! Definitely making it this weekend!
So glad you like it!
I have to try this dessert! Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared. Hope to see you again soon.
Thank you!
Sarah, You are amazing!!!. I had to make 3 pies for 5 people, can you imagine? One I added a few Marachino Cherries, well drained on top for color on one and that went over big, too; but not like the ones without. Anyway, Thanks so much for your idea for the fabulous crust, as well. I will be using it all the time in the near future. Stay well and happy, you are a gem. We need you, around. By the way, I’m from the Milwaukee Wi area but good stuff doesn’t stop for any particular season. Thanks again. Geo
Hi Georgia! Omg, this is such a nice comment, thank you SO much! I’m so glad you liked this pie. I haven’t made this one in a year or so, and now I’m excited to make it again. I love those flavors for springtime, but I know what you mean – why limit yourself to one particular season? If you like it for the holidays, that’s what counts!!! I’m so glad you enjoy the pie. Thank you for letting me know. 🙂 Happy holidays!!