A Slice of Summer in Every Bite
As the warm sun beckons us outdoors and the sea breeze drifts through the galley, there’s no better way to capture the essence of summer than with a dessert that tastes like sunshine. This No-Bake Pineapple Coconut Cream Cheese Pie is creamy, dreamy, and full of tropical flair—bringing sandy beaches and swaying palms to your plate, no passport required.
Whether you’re hosting a deck party, cruising into golden hour, or just craving a cool slice of something special, this pie is the answer. It’s simple to make, doesn’t require turning on the oven, and delivers big on flavor.
☀️ Why You’ll Love This Pie
No-Bake Convenience
Leave the oven off! This pie sets beautifully in the fridge, making it perfect for warm-weather days when you want dessert without the heat.
Tropical Flavors
With juicy pineapple and sweet coconut in every bite, it’s like a mini getaway for your taste buds.
Creamy and Irresistible
The velvety cream cheese filling is balanced by the brightness of pineapple and the subtle chew of coconut. Light, rich, and utterly satisfying.
Simple Ingredients
No need for anything fancy—just a few basics come together for this breezy, beautiful pie you can whip up with ease.
Pineapple Coconut Cream Cheese Pie
Ingredients
- 1 (9-inch) gingersnap pie crust
- 1 cup Heavy whipping cream
- 1/3 cup Powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 1/4 cup Light brown sugar
- 1/4 cup Pure maple syrup
- 1½ cups Finely chopped fresh pineapple (drained well)
- 1/2 cup Sweetened shredded coconut
- 1/4 tsp salt
Topping
- 1/2 cup Heavy whipping cream
- 2 tbsp Powdered sugar
- 1/4 cup Sweetened shredded coconut, lightly toasted
Instructions
- Blind Bake the Crust: Preheat your oven and blind-bake the pie crust according to the package or your usual method (typically 10–12 minutes at 375°F with pie weights or dried beans). Let it cool completely before adding any filling.
- Whip the CreamIn a cold mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Chill until needed.
- Prep the PineappleFinely chop the fresh pineapple and press out excess juice using a paper towel or fine mesh strainer.
- Make the FillingBeat cream cheese until smooth. Add brown sugar, maple syrup, and salt, and mix until fluffy.
- Fold in the FlavorGently mix in the pineapple and shredded coconut. Then fold in half of the whipped cream to lighten the mixture.
- Assemble the PieSpread the filling evenly into your pie crust and smooth the top.
- ChillRefrigerate at least 4 hours or overnight, until fully set.
- Finish with FlairPipe the remaining whipped cream around the edge and sprinkle with toasted coconut for that perfect tropical touch.
Make the Topping:
- Toast the Coconut:In a dry skillet over medium heat, toast 1/4 cup shredded sweetened coconut for 2–4 minutes, stirring constantly, until golden and fragrant. Remove from pan and cool completely
- Whip the Garnish Cream:In a clean, cold bowl, whip 1/2 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Decorate the Pie:Just before serving, pipe or spoon the whipped cream around the edge of the chilled pie.Sprinkle the toasted coconut generously over the whipped cream border