No-Bake Coconut Cream Pie with Strawberries and Pineapple

When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
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  • Level: Easy
  • Total: 1 hr 30 min (plus cooling time)
  • Active: 30 min
  • Yield: one 9-inch pie
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Ingredients

Crumb Crust:

45 vanilla wafer cookies

1 cup toasted macadamia nuts

2 tablespoons granulated sugar

Pinch of fine sea salt

6 tablespoons unsalted butter, melted

Filling:

1 cup coconut milk

1/2 cup whole milk

1/3 cup granulated sugar

3 tablespoons cornstarch

1/2 teaspoon fine sea salt

1 large egg

1 large egg yolk

1 tablespoon unsalted butter

1/2 teaspoon pure vanilla extract

1 cup sweetened shredded coconut

Toppings:

20 ounces crushed pineapple in juice

1/2 cup packed light brown sugar

1 tablespoon cornstarch

1/4 teaspoon fine sea salt

1 1/2 cups toasted macadamia nuts, roughly chopped

2 cups quartered strawberries

1 tablespoon honey

Whipped cream, for serving

Directions

  1. For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
  2. Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
  3. For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
  4. Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
  5. Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
  6. For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
  7. When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream. 
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