Photo: Jennifer Davick; Styling: Heather Chadduck, Caroline M. Cunningham
Hands-on Time
25 Mins
Total Time
6 Hours 20 Mins
Makes 8 servings

Press the crumb mixture all the way up the sides of the pie plate before baking; otherwise, you'll end up with a thick, uneven crust that's too shallow to hold the filling.

How to Make It

Step 1

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).

Step 2

Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

Step 3

Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.

Step 4

Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

Step 5

Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

Step 6

Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.

Step 7

Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

Ratings & Reviews

Love It!!

June 21, 2017
 Has anyone ever made this recipe for a large crowd?   I am wanting to bring it to a party, and wondered if I could double the recipe and cut it into bars.

Very Good..So Summer!

May 13, 2016
Enjoyed this recipe and must contribute that I dissolved a teaspoon of unflavored gelatin in the 1/2 cup cream of coconut before adding to the whipped cream.    Stabilizes the cream.

aqueenofhearts's Review

March 25, 2013

greenebanana's Review

March 14, 2013
This pie is delicious and the directions were spot on. Make this for guests and they'll be amazed!

MiriamP's Review

August 16, 2013

itsgigi's Review

April 22, 2013
OMG! This may be one of the best desserts EVER!!! It is even better the second day as the crust softens up a bit and makes it easier to cut. And, I did find that I needed a deep dish pie plate in order to use all the cream filling. I didn't have time for shaved coconut, so I just toasted some flaked coconut and sprinkled it over the whipped cream, but it looked pretty and tasted heavenly!!! This will be a go to dessert from now on!!

murphda's Review

February 25, 2013
This recipe is a keeper! Delicious!

peggybrow's Review

July 11, 2013
Everyone loved this pie! Next time I won't add the half cup of coconut cream to the whipping cream, I'll just sweeten it with powdered sugar because it will give more volume. It didn't whip up as large and firm as it would have with just powdered sugar. Amazing recipe! A keeper! Even the young children loved it.

Annav1's Review

January 23, 2014
Delicious, just make sure you follow the recipe to the T. I'm in love with this recipe.

steponme's Review

March 21, 2013
Definately a 5-star pie. This was delicious and easy to prepare. Tried to cut a little of the fat and calories by using the light cream cheese and for the crust, I used Lorne Doone shortbread cookies with a mixture of almonds and pecans.