• 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 Cream

  In a cold mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Chill until needed.
• Prep the Pineapple

  Finely chop the fresh pineapple and press out excess juice using a paper towel or fine mesh strainer.
• Make the Filling

  Beat cream cheese until smooth. Add brown sugar, maple syrup, and salt, and mix until fluffy.
• Fold in the Flavor

  Gently mix in the pineapple and shredded coconut. Then fold in half of the whipped cream to lighten the mixture.
• Assemble the Pie

  Spread the filling evenly into your pie crust and smooth the top.
• Chill

  Refrigerate at least 4 hours or overnight, until fully set.
• Finish with Flair

  Pipe 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