• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Subscribe To Latest Recipes

Subscribe to our Latest Recipes

Loading

Cooking for Keeps

  • All Recipes
  • Course
    • Appetizers
    • Bread
    • Breakfast
    • Casseroles
    • Cocktails
    • Dips
    • Main Course
    • Pasta
    • Salads
    • Sandwiches
    • Sauces
    • Side Dishes
    • Soups & Stews
    • Stir Fries
    • Sweets
  • Protein
    • Beef/Lamb
    • Chicken/Poultry
    • Pork
    • Seafood
    • Vegetarian
  • Method
    • Casseroles
    • Slow-Cooker
    • Grilling
    • Minimal Ingredients
    • Quick
    • Air Fryer/Instant Pot
    • Oven
    • No cook
    • Stovetop
    • Kid Friendly
    • Dinner Party Worthy
    • One Pan
    • About
    • Shop
    • Work with Me
    • Contact
  • Trending: Healthy New Year
Home hard
Advanced hard

Caramelized Pineapple Coconut Cream Pie

By: Nicole 5 Comments
Posted: 08/18/16

This post may contain affiliate links. Please read my disclosure policy.

Caramelized Pineapple Coconut Cream Pie

When it comes to desserts, there’s nothing in this world I love more than a coconut cream pie. Even in the days when dessert was just an afterthought, at most, coconut cream pie was still something I couldn’t resist. I had always been hesitant to make my own because my very favorite version from a local restaurant, was so good, I was afraid mine wouldn’t come even close, and really, what’s the point of making something almost as good, when you can just hop in the car and go get perfection in a mere five minutes? So! Instead of making traditional coconut cream pies, I’ve settled on making variations of the classic, so I’m not quietly crying myself to sleep over my failures.

Caramelized Pineapple Coconut Cream Pie

In the past, I’ve made a pumpkin version for fall (which people go CRAZY for), coconut cream pie in cupcake form, peanut butter coconut cream pie, and a white chocolate version – all delicious, and all so different from the traditional version that they can’t be compared.

Since summer is coming to an end sooner, rather than later, I deemed it necessary to come up with a version fit for the warmer months. I was brainstorming different flavors that would be perfect for summer, and despite the plethora of summer berries available now, the one I kept coming back to was a tropical version of sorts. Which I’m thinking is most likely due to the fact that I’ve been craving a tropical frozen drink something fierce lately.

This “tropical” coconut cream pie is sort of the pie version of a classic piña colada. The custard is made very similarly to the classic with eggs, half and half, vanilla, and coconut, but the addition of coconut milk and crushed pineapple emulate that distinct piña colada taste, which I adore.

Caramelized Pineapple Coconut Cream Pie

In between the custard and a traditional graham cracker crust is a layer of CARAMELIZED BROWN BUTTER PINEAPPLE, which not only makes the pie, but is pretty much the only way I can eat pineapple from now on. I know it sounds like an added, super annoying step, but all you have to do is brown the butter, add brown sugar, let the pineapple caramelize. Done.

If you’re being a super overachiever, you can whip up your own whipped cream, and make your own caramel sauce to drizzle over the finished product, or, you can buy Cool Whip (like I did), and use a premade caramel sauce (I did not). I’m going to link up to a whipped cream recipe and a salted caramel recipe below in case you’re interested in either of the aforementioned.

We’ve been nose-deep in this every.single.night this week. It’s

Caramelized Pineapple Coconut Cream Pie

Nicole ~ Cooking for Keeps
 
Print
Prep time
3 hours
Cook time
45 mins
Total time
3 hours 45 mins
 
A pineapple and coconut-laced custard is layered between a buttery graham cracker crust, caramelized brown butter pineapple, and whipped cream for a pina colada turned pie!
Serves: 8 slices
Ingredients
  • 1¼ cup graham cracker crumbs
  • ½ cup + 2 Tlbs. sugar, divided
  • 6 Tlbs. butter melted and divided
  • Pinch of salt
  • 1½ cups half and half
  • 1 (14 oz) can coconut milk
  • 8 oz. crushed pineapple
  • 3 egg yolks
  • ¼ cup cornstarch
  • 1 tsp. vanilla extract
  • 1 cup shredded sweetened coconut
  • 2 cups whipped cream or cool whip
  • ½ cup salted caramel sauce
Instructions
  1. Preheat oven to 325 degrees. Grease a round pie pan.
  2. In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, 5 tablespoons melted butter, and a pinch of salt. Pour mixture into pan, and use fingers to press the crust into the bottom and sides of pan. Bake for 10 minutes or until crust is golden brown. Cool completely.
  3. Add all but ¼ cup of half and half to a medium sauce pan, along with coconut milk, remaining sugar, and crushed pineapple. Bring a simmer.
  4. In another small bowl, whisk egg yolks together. Slowly whisk in some of the hot milk mixture, about a ¼ cup at a time, until the eggs are brought up to temperature, it should take about ½ to ¾ cup. Whisk the eggs and milk mixture back into the saucepan. Simmer while stirring frequently for another 1-2 minutes.
  5. Add corn starch to another small bowl (or the same one you mixed the eggs and milk mixture in.), whisk in reserved half and half until smooth. Slowly whisk the corn starch mixture back into the half and half, coconut milk and eggs. Simmer the mixture until it thickens significantly, about 3-4 minutes.
  6. Stir in vanilla and coconut. Cool while you make the pineapple.
  7. Add remaining butter to a large, non-stick skillet. Turn the heat on medium-high. Let butter melt and cook until it begins to brown. Once it starts to brown swirl the pan until it's a deep golden brown and smells nutty, about 1 minute. Reduce heat to medium and quickly add brown sugar and pineapple. The mixture will sputter and spit, that's ok. Cook until brown sugar is melted, and pineapple is caramelized, about 2-3 minutes. Cool slightly.
  8. Layer pineapple slices on top of crust. Pour custard on top. Cover with plastic wrap and let chill for at least two hours.
  9. Once pie is chilled, cover with whipped cream and drizzle with caramel sauce.
3.3.3077

Caramelized Pineapple Coconut Cream Pie - Basically the most delicious piña colada in pie form!

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

Read more...

You May Also Like...

  • Coconut Cream Pie Cupcakes
    Coconut Cream Pie Cupcakes
  • Pumpkin Coconut Cream Pie with Chocolate Ganache and Chocolate Graham Cracker Crust 1
    Pumpkin Coconut Cream Pie with Chocolate Ganache and Chocolate Graham Cracker Crust
  • Coconut Cupcakes with Lemon Curd, Vanilla Whipped Cream and Toasted Coconut

Never miss a recipe!

Loading

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sarah @ Making Thyme for Health says

    Posted on 8/18/16 at 5:02 pm

    You had me at brown butter caramelized pineapple. Seriously?! Girl, the stuff that comes out of your brain amazes me. You really need to open a comfort food restaurant. I just know it would be crazy popular!

    Reply
  2. Heather Howard says

    Posted on 8/18/16 at 11:41 pm

    Maybe I missed it, but I don’t see the amounts for the pineapple rings and brown sugar. Help! 🙂

    Reply
    • Nicole says

      Posted on 8/23/16 at 3:25 am

      So sorry Heather! I was logged out in the middle of inputing the recipe, and missed that! It’s just five slices of pineapple and 2 tablespoons brown sugar.

      Reply
  3. [email protected] says

    Posted on 8/22/16 at 2:04 pm

    I love the tropical spin you put on this coconut cream pie!! I am having a huge moment with pineapple right now – this sounds amazingggg. Especially with that caramel!

    Reply

Primary Sidebar

hey

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

Read More

Browse by Difficulty

Easy easy Medium medium Advanced hard

Reader Favorites

Best Chicken Enchilada

Best Chicken Enchilada Recipe

Italian Stromboli

Italian Stromboli (5 Ingredients!)

French Onion Chicken Skillet

French Onion Chicken Skillet

One Pot Mexican Past

One Pot Turkey Mexican Pasta

Subscribe to latest recipe updates

Loading

Trending

Coconut Curry Meatballs

Coconut Curry Meatballs

Bulgogi Beef Lettuce Wraps

Bulgogi Beef Lettuce Wraps

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Spinach and Ground Beef Stuffed Shells

Stuffed Pasta Shells with Ground Beef and Spinach

meet nicole

Cooking for Keeps Cooking for Keeps
I'm Nicole. A born and bred food lover, cook since age seven and girl behind all the recipes and photographs you see here. Welcome!

subscribe

bloglovin feedly

popular posts

[tptn_list]

browse recipe by difficulty

easy

medium

hard

Instagram

[instagram-feed]
follow Nicole

Healthy Eats

Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Easy

Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette
Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Medium

Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion
Spicy Pumpkin and Butternut Ramen PS2

Medium

Spicy Thai-Style Pumpkin and Butternut Ramen

Never miss a recipe!

Loading

By Course

Appetizers

Breakfast

Quick and Easy

Main Course

Soups

Salads

Side Dishes

Sweets

Explore

About Nicole

Shop Favorites

Press

Work With Me

Privacy Policy

Accessibility

Contact

© 2023 Cooking for Keeps
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top