Description
This creamy, no-bake pie lives up to its name with its rich, sweet, and tropical flavors. A buttery graham cracker crust is filled with a luscious mixture of pineapple, coconut, and whipped topping, making it an easy and indulgent dessert for any occasion.
Ingredients
Units
Scale
For the crust (optional if not using store-bought):
- 200 g (2 cups) graham cracker crumbs
- 75 g (1/3 cup) unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 1 can (397 g or 14 oz) sweetened condensed milk
- 1 can (227 g or 8 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 240 ml (1 cup) whipped topping (e.g., Cool Whip), plus more for garnish
- 3 tbsp lemon juice
- 1 pre-made graham cracker crust (or homemade if preferred)
For garnish (optional):
- Whipped topping
- Extra shredded coconut
- Chopped pecans
- Maraschino cherries
Instructions
Prepare the crust (if making homemade):
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened.
- Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides. Chill for 20 minutes in the refrigerator, or bake at 175°C (350°F) for 10 minutes if a firmer crust is desired. Allow to cool before filling.
2. Prepare the filling:
- In a large bowl, mix the sweetened condensed milk, drained pineapple, shredded coconut, and nuts (if using).
- Stir in the lemon juice until combined. Fold in the whipped topping gently to keep the mixture light and airy.
3. Assemble the pie:
- Pour the filling into the pre-made or homemade crust, spreading it evenly.
4. Chill and garnish:
- Refrigerate the pie for at least 4 hours, or until fully set.
- Before serving, garnish with additional whipped topping, shredded coconut, chopped pecans, and maraschino cherries, if desired.
5. Serve:
- Slice and serve chilled. Enjoy this rich and creamy delight!
Notes
- You can substitute the nuts with mini chocolate chips for a kid-friendly twist.
- For a more citrusy flavor, add some orange zest to the filling.
- This pie can be made a day in advance and stored in the refrigerator.