Pineapple Coconut Cream Pie

This delightful Pineapple Coconut Cream Pie combines the tropical sweetness of pineapple with creamy coconut flavors, all nestled in a buttery graham cracker crust. It's a perfect balance of traditional pie elements and a creative twist that elevates this dessert to a new level. The pie is rich yet refreshing, making it an ideal treat for warm weather or any festive gathering.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 can (20 oz) crushed pineapple, drained
• 1 cup heavy whipping cream
• ½ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• ½ cup coconut cream
• Fresh pineapple slices and toasted coconut for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Allow to cool.
4. In a medium saucepan over medium heat, combine crushed pineapple, sweetened condensed milk, and cornstarch. Stir continuously until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.
5. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
6. Gently fold the whipped cream into the cooled pineapple mixture. Add coconut cream and mix until just combined.
7. Pour the filling into the cooled graham cracker crust and smooth the top. Refrigerate for at least 4 hours or until set.
8. Before serving, garnish with fresh pineapple slices and toasted coconut.