This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

This recipe for my Tropical Coconut Pie came about from all the ideas and suggestions from our Lovefoodies Facebook group.

If you love cream pies, then you will enjoy this recipe! Some of you may have heard of the British Manchester Pie or Tart, it's an old Victorian recipe that used to be served at school meals. The Manchester Tart is similar to this recipe, but we've added pineapples and made a different pastry shell. This pienapple coconut pie is deeper than a traditional Manchester pie too.

Here I have made my own pastry case, using pecans for a wonderful added flavour, and the filling is creamy coconut with added pineapples. That was the majority of what everyone voted for so there you have it!

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

You can of course swap the pecans pastry base for another flavor, or use a shop-bought case. You can also omit the pineapples or add some other fruit. It's flexible enough for you to be able to do that.

The star of this Tropical Coconut Pie of course is the creamy coconut custard I have made. It is truly a delight!

This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

You can of course skip the steps on how to make your own homemade pastry if you prefer a ready bought one. BUT, it is well worth the extra 30 minutes or so to make up some pastry of your own, so you can add the pecans, cashews or other nuts you like. It really is wonderful and crispy! So let's see how to make this delicious tropical coconut pie.

Equipment You will need

a deep pie dish measuring 9 inch diameter. My pie dish was 4 cm / 1 1/2 inches deep.

Prep Time

10 minutes for pastry & 10 minutes for filling

Cook Time

20 - 25 minutes for pastry

Yield

8 servings

Ingredients

The Base

6 oz or 170 g Shortcrust pastry or a 9 inch cooked pie crust See here if you'd like to use our Lovefoodies Shortcrust Pastry recipe.

Note: Also in the shortcrust pastry is 2 Tablespoons of ground pecans & 2 Tablespoons of regular sugar. Add those when you add the flour.

The Filling

4 oz or 125 g Cream Cheese
7 fl oz or 200 ml Whipping Cream half of this amount is also for the topping & 3 Teaspoons powdered sugar.
1 cup or 200 g chopped pineapple
Some toasted or untoasted coconut for the topping

For the custard

1/3 Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Coconut Milk
2 Egg Yolks
2 Teaspoons Vanilla Extract
**Adjust the sugar to your taste

Instructions

1. Make the Pecan crumbs (to add to the pastry if making your own) :
In a blender, add all the pecans and blend until fine breadcrumbs.

Make The Pastry

  1. If you are using a shop-bought pastry case, skip to the FILLING instructions.   Put the oven on to 190 C, 375 F, Gas 5

2. Make your shortcrust pastry. Add 2 Tablespoons of ground pecans & 2 Tablespoons of regular sugar. Add those when you add the flour.

3. Grease your flan dish & make sure you grease up the sides too.

Shortcrust Pastry, rolling out

4. Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish

lining dish with pastry

5. If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

push sides of pastry

Trim any excess pastry.

trim edges of pastry

6. Now you will need to prepare the flan case to take the wet filling.

Bake Blind pastry case

You need to first 'Bake blind' the pastry. See here for more information on how to bake blind.

You need to bake blind for 20 minutes in the oven. After 10 minutes in the oven, remove the weights and return the pastry to the oven 'naked' so it cooks through and crisps up. When the pastry has cooked, remove it from the oven and allow it to cool in the pie dish.

fill with pasta or weights to bake blind

8. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.

Make the filling

1. Make the custard first by taking a saucepan, add the sugar, cornstarch, salt, and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove it from heat. 

In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.

Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.

At this point, have a little taste to see if you have the amount of sweetness to your liking.

If you need more, simply add a tablespoon of sugar at a time and taste as you go along.

Remove from heat, stir, then transfer to a bowl to cool.

2. In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast!

Then set aside to cool.

3. When the coconut custard has cooled, add the cream cheese and use a hand whisk to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!

4. If you are adding pineapples, add them to the custard mix now, and mix them in well.

TROPICAL COCONUT PIE, adding pineapples

5. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream. When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula.

Try not to beat it or be rough as you will lose all that lovely air you just whisked in!

Now for the fun part!
6. Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream. Sprinkle all over with your toasted coconut and refrigerate of 3 -4 hours.

Tropical Mandarin Pie, adding filling to pastry case

Some options

  • You can add 2 teaspoons of Malibu to the custard
  • Swap Pecans for any other nuts you like in the pastry
  • add bananas instead of pineapples, really, you can go as tropical as you wish, or keep it as a perfect creamy coconut pie.
TROPICAL COCONUT PIE! It is so creamy and has a rich coconut flavor, laced throughout with juicy pineapple chunks and a crispy pie crust. Heavenly!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

Recipe Card

This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

Tropical Coconut Pie

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.

Ingredients

The Base

  • 6 oz or 170 g Shortcrust pastry or a 9 inch cooked pie crust

The filling

  • 4 oz / 125 g Cream Cheese
  • 7 oz fl / 200 ml Whipping Cream half of this amount is also for the topping & 3 Teaspoons powdered sugar.
  • 1 cup or 200 g chopped pineapple
  • Some toasted or untoasted coconut for the topping

For the custard:

  • 1/3 Cup or 65 g Sugar
  • 2 Tablespoons Cornstarch
  • Pinch of salt
  • 2 Cups or 470 ml Coconut Milk
  • 2 Egg Yolks
  • 2 Teaspoons Vanilla Extract

Instructions

Make the Pecan crumbs & butter

  1. In a blender, add all the pecans and blend until fine breadcrumbs andadd to your pastry mix.

The Pastry

  1. Put the oven on to 180C, 375F,Gas 5 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
  2. Make your shortcrust pastry. Click here for instructions Grease your flan dish & make sure you grease up the sides too.
  3. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
  4. Use your rolling pin to transfer the pastry to the dish. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides. Use a sharp knife and trim the edges to make it tidy.If you spot any holes or bits of pastry missing, use some of your cut offs to patch up.
  5. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. **** After 10 minutes in the oven, remove the weights and return the pastry to the oven 'naked' so it cooks through and crisps up. When the pastry has cooked, remove from the oven and allow to cool in the pie dish.
  6. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.

The filling

  1. In a saucepan, add the sugar, cornstarch, salt and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour. Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along. Remove from heat, stir, then transfer to a bowl to cool.
  2. In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool.
  3. When the coconut custard has cooled, add the cream cheese and use a hand whisk to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!
  4. If you are adding pineapples, add them to the custard mix now, and mix them in well.
  5. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream. When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will loose all that lovely air you just whisked in!

Now for the fun part!

  1. Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream. Sprinkle all over with your toasted coconut and refrigerate of 3 -4 hours.

Some options:

  1. You can add 2 teaspoons of Malibu to the custard,
  2. Swap Pecans for any other nuts you like in the pastry, add bananas instead of pineapples, really, you can go as tropical as you wish, or keep it as a perfect creamy coconut pie
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 41gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 103mgSodium: 290mgCarbohydrates: 44gFiber: 3gSugar: 21gProtein: 7g

Nutrition information isn’t always accurate

Delicious Sweet Pie Recipes

Here's a selection of family favorite sweet pie recipes, perfect for parties, holidays, Thanksgiving!

Leave a Reply to Becci

Your email address will not be published. Required fields are marked*

18 thoughts shared

  1. This was a very confusing recipe. It started giving directions for the filling..but they were the directions for the custard. I had to double the amount of whipping cream, and it still wasn’t enough to put a nice layer on top of the pie. And after it was chilled and I cut into it, it had never set up…I didn’t think it would, when I poured the filling into the crust. It was not thick enough. It was more like coconut pudding instead of pie. Very disappointed……

  2. Is the 5 x half cup servings of the Jello pudding in the powder form or is it after the pudding is cooked?? I am very confused by this. Wouldn’t that be 2 1/2 cups of whichever it is.?

    1. H Becci,
      If you can take a look at the photo next to the ingredients (it is of a box of Jell O ) , those boxes come in 1/2 cup servings , sachets of powder. so you will need 5 of those sachets, You would normally then add the liquid as directed on the box, but for this recipe, you replace the liquid with the amount of milk and coconut milk I have stated in the recipe. If you measured out the powder it wouldn’t come to 2 1/2 cups, as you need to add liquid (which then makes the amount 2 1/2 cups). I hope that is a little clearer for you!