Pineapple Cream Pie with Toasted Coconut and Pecans

Enjoy a delightful and refreshing dessert with this Pineapple Cream Pie topped with toasted coconut and crunchy pecans. This pie combines creamy textures with tropical flavors, making it perfect for any occasion!

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ½ cup finely chopped pecans
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (20-ounce) can crushed pineapple, well-drained
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

For the Topping:

• ½ cup sweetened shredded coconut
• ¼ cup chopped pecans
• Additional whipped cream for garnish (optional)

Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, chopped pecans, and granulated sugar.
3. Pour in the melted butter and mix until all ingredients are well combined and the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
5. Bake for 8-10 minutes, or until lightly golden brown.
6. Remove from the oven and allow the crust to cool completely before adding the filling.

Prepare the Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy.
2. Add the vanilla extract and mix until incorporated.
3. Gently fold in the well-drained crushed pineapple until evenly distributed.
4. In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
5. Fold the whipped cream into the cream cheese and pineapple mixture until fully combined and smooth.
6. Spread the filling evenly into the cooled crust.
7. Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.

Prepare the Topping:

1. In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until it becomes golden brown. This should take about 5 minutes. Remove from heat and allow to cool completely.
2. Once the pie is set, sprinkle the toasted coconut and chopped pecans evenly over the top.
3. Add dollops of whipped cream around the edges or in the center for extra garnish, if desired.

Serve:

• Slice and serve the pie chilled.
• Store any leftovers covered in the refrigerator for up to 3 days.

Tips:

• Ensure the pineapple is well-drained to prevent the filling from becoming too watery. You can press it gently with paper towels to remove excess moisture.
• For a shortcut, you can use store-bought whipped topping instead of whipping your own cream.
• Feel free to customize by adding a sprinkle of cinnamon or a drizzle of caramel sauce on top for extra flavor.

Enjoy your delicious and creamy Pineapple Cream Pie with Toasted Coconut and Pecans!