Nicole ~ Cooking for Keeps
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
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!
  • 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
  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.
Recipe by Cooking for Keeps at