Description
Tropical pineapple paradise pie is a refreshing, no-bake dessert that brings island flavors straight to your table. With a buttery graham cracker crust, creamy pineapple-coconut filling, and a fluffy whipped topping, it’s a perfect treat for warm-weather gatherings, summer barbecues, or whenever you’re craving a taste of the tropics.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 can (8 oz) crushed pineapple, drained
- 1 teaspoon coconut extract (or vanilla extract)
- 1 cup sweetened shredded coconut
Topping & Garnish
- 1 container (8 oz) whipped topping (like Cool Whip)
- Maraschino cherries (optional)
- Toasted coconut for garnish (optional)
Instructions
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth to ensure a creamy base for the filling.
- Add Sweetened Condensed Milk and Flavoring: Incorporate the sweetened condensed milk and coconut extract into the cream cheese, mixing until fully combined for a sweet, tropical flavor.
- Fold in Pineapple and Coconut: Gently fold in the drained crushed pineapple and shredded coconut, distributing the tropical elements evenly throughout the filling.
- Add Whipped Topping: Carefully fold in half of the whipped topping to lighten the filling, creating a fluffy and creamy texture.
- Assemble the Pie: Spoon the creamy filling into the graham cracker crust and smooth the top evenly for a neat appearance.
- Top and Garnish: Spread the remaining whipped topping over the pie and garnish with maraschino cherries and toasted coconut if desired, adding visual appeal and extra flavor.
- Chill the Pie: Cover and refrigerate for at least 4 hours, or until fully set, to allow flavors to meld and filling to firm up.
- Serve: Slice the chilled pie and serve as a refreshing tropical dessert.
Notes
- To make toasted coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown.
- You can use fresh whipped cream instead of whipped topping for a more homemade finish.
