Pineapple Coconut Dream Whip Pie

Two of my favorite flavor profiles for a dessert this time of year are pineapple and coconut.  It is this classic combination of pineapple and coconut that lends itself to, in particular, this refreshing and dreamy pie.  Always a favorite of ours, it is sure to be one of yours as well.

Pineapple Coconut Dream Whip Pie

Ingredients

For the Crust:

1 1/4 cups graham crackers crushed

1/4 cup sugar

5 TBSP butter (melted)

For the filling:

2 packets Dream Whip 

1 cup milk

1 1/2 tsp. vanilla

1 package cream cheese (8 oz)

2 small (8 oz) cans crushed pineapple (drained)

3/4 cup powdered sugar

1 small package shredded coconut

For the Crust:

1.  Preheat oven to 350 degrees

2.  Combine graham cracker crumbs, sugar, and butter in a bowl.  Press into pie tin.  You may have some left over crust.  You do not need to use all of it.

3.  Bake in oven for about 6-8 minutes or until slightly golden 

4.  Remove from oven and let cool.

For the filling:

1.  In a bowl mix the Dream Whip, milk, and 1 tsp. vanilla with an electric mixer.  Whisk until firm peaks form.

2.  In a separate bowl whisk cream cheese until smooth.  Add powdered sugar and 1/2 tsp vanilla.  Add drained pineapple.

3.  Fold cream cheese mixture into Dream Whip.  

4.  Once the pie crust has cooled add the filling.  If the pie crust is not cool yet put the filling in the fridge until pie crust has cooled.  

5.  Once you have filled the pie**, cover in plastic wrap and let set in fridge.  I recommend making the pie the night before or the morning of the day you are going to serve it.  You can let it set for a minimum of 2-3 hours but just know that although it may be firm it could be a little messy when plating.  Still delicious but may be harder to plate.

For the coconut:

1.  Preheat oven to 325 degrees.

2.  Cover the bottom of a cooking tray with aluminum foil.  Spread coconut evenly on cooking tray.

3.  There is no precise baking time for the coconut.  You need to keep an eye on it.  After 5 minutes you should start to notice the edges starting to brown.  Every couple of minutes stir the coconut with a wooden spoon.  When the coconut has reached a nice golden brown it is ready to be removed from the oven.

4.  Let cool.

5.  You can either sprinkle the coconut on the whole pie or wait and sprinkle each individual slice as you serve.

**Any extra filling you can save and put into an air tight container.  You can serve it in a nice dessert glass and sprinkle the toasted coconut on top like in the picture below.