Here in the southern part of the United States, tropical pies seem to entice me from everywhere I look during these hot summer months. The variety of flavored tropical pies is surely one of the best things about summer. I’m normally a sucker for key lime. By the way, have you checked out my family-favorite key lime pie? These past few weeks, I’ve had the hankering for a sweet treat made with pineapple.
Now, I bring to you…tah dah…
an easy peasy,
Pineapple-Coconut Icebox Pie
I found some recipes on Pinterest that were kind of what I had in mind. I wound up going my own direction. I came up with a recipe based on what I had in the pantry since I was in my usual summer attire of PJs and was too lazy to dress myself and the two minikins to get to the store.
When making this pineapple-coconut icebox pie, I went with what I had in my pantry to create my pie filling. Don’t you just love it when your pantry, your brain, and your belly all work together nicely? I made my favorite graham-cracker coconut pie crust, although a regular graham cracker crust would have worked, too.
Oh, my goodness! Summer party in the mouth!
I guest posted a version of this pie over at Veggie Bus on Simple Route. Check it out and whip up one of these beautiful pineapple-coconut icebox pies this week!
While you are out there checking out awesome recipes, be sure to catch the guest post by Veggie Bus on Simple Route here on my blog. Shivani shared her spicy stuffed eggplant and Indian flatbread. It looks divine!
- For the Coconut Crust for Pineapple-Coconut Icebox Pie
- (Adapted from Icebox Pies by Lauren Chattman )
- 1 1/3 cups graham crackers crumbs (or 11 full graham crackers, processed into crumbs)
- 5-6 tbsp butter, melted
- 1 tsp coconut extract
- 1/8 tsp salt
- 1/3 cup coconut, not toasted
- For the Filling for Pineapple-Coconut Icebox Pie
- 3/4 tub cool whip
- 1 1/2 blocks cream cheese, softened
- 10 oz crushed pineapple, drained (1/2 of a 20 oz can)
- 1/2 cup cream of coconut
- 3/4 cup coconut, toasted
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, mix the graham cracker crumbs, the untoasted coconut and the salt.
- Next, pour the extract into the melted butter and pour all of it into the graham cracker crumb mix.
- Mix until the crumbs are well-blended.
- Pat the crumbs into a nine-inch pie pan, making sure to go up the sides of the pan until the crust is even.
- Bake crust for about 7 minutes at 350 degrees.
- Spread ¾ cup of coconut on a baking sheet and bake for about 7 minutes until it is mostly browned.
- In the bowl of a mixer, blend the cream cheese with the cream of coconut.
- Next, add the Cool Whip and mix for about one minute.
- Afterward, pour in the pineapple and continue mixing for about 30 seconds longer.
- Pour the entire concoction into one cooled pie shell. (This makes for a tall pie. You could possibly stretch the mixture into two smaller pies.)
- Sprinkle on the toasted coconut and place in the fridge to cool for about four hours.
Linking up with all these kitchen guys and gals this week!
Tweak It Tuesday (Mondays)
Amaze Me Monday (Mondays)
Tips and Tricks Link Party (Mondays)