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Ultra-Creamy Pineapple Coconut Icebox Pie - featured image

Ultra-Creamy Pineapple Coconut Icebox Pie with Toasted Macadamia Crust

  • Author: Lilya
  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings 1x

Description

A no-bake, ultra-creamy tropical dessert featuring a toasted macadamia nut crust and a light filling of cream cheese, whipped cream, and drained pineapple. Perfect for hot summer days as it requires no oven heat.

Ingredients

Scale
  • 1 cup (120g) macadamia nuts, roughly chopped
  • 2 tablespoons (25g) granulated sugar
  • 3 tablespoons (45g) unsalted butter, melted
  • Pinch of salt
  • 2 cans (400ml each) full-fat canned coconut milk, chilled overnight
  • 8 ounces (225g) block cream cheese, softened
  • 1/2 cup (60g) confectioners’ sugar (powdered sugar)
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar (for whipping cream)
  • 2 cups (250g) canned pineapple tidbits or crushed pineapple, drained VERY well
  • 1/2 cup (40g) shredded coconut, toasted

Instructions

  1. Drain the canned pineapple in a fine-mesh strainer for at least 30 minutes to remove excess moisture.
  2. Heat a skillet over medium heat and toast the macadamia nuts for 3-4 minutes until golden and fragrant. Let cool slightly.
  3. In a medium bowl, combine toasted nuts, sugar, salt, and melted butter. Press firmly into the bottom of a 9-inch pie dish to form the crust. Set aside.
  4. In a large, cold bowl, whip the cold heavy cream (and reserved coconut cream if separated) with 2 tablespoons of powdered sugar until stiff peaks form. Transfer to a separate bowl.
  5. In the same bowl (rinsed and chilled if possible), whip the softened cream cheese and 1/2 cup powdered sugar until smooth. Add vanilla and whip for 30 seconds.
  6. Lighten the cream cheese mixture by whisking in one-third of the whipped cream. Gently fold in the remaining whipped cream using a spatula.
  7. Gently fold in the drained pineapple and half of the toasted shredded coconut.
  8. Pour filling into the prepared crust, smooth the top, and sprinkle with remaining toasted coconut.
  9. Cover and refrigerate for at least 6 hours, preferably overnight, until set.
  10. Slice with a sharp knife dipped in hot water and serve cold.

Notes

Ensure pineapple is drained thoroughly to prevent a watery pie. Keep all ingredients cold for best whipping results. Toasting the coconut and macadamia nuts enhances flavor and texture. This pie is best made ahead of time to allow flavors to meld.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 28
  • Sodium: 150
  • Fat: 26
  • Saturated Fat: 18
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 5

Keywords: pineapple pie, coconut icebox pie, no-bake dessert, macadamia crust, summer dessert, tropical pie, creamy pie

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Find it online: https://platelyn.com/ultra-creamy-pineapple-coconut-icebox-pie/