Coconut Cream Pie with Honey Pineapple Fruit Preserve
Take your dessert game to the next level with our Coconut Cream Pie made with Spanish Town Kitchen’s Honey Pineapple Fruit Preserves. This tropical twist on a classic dessert features a flaky coconut crust, silky coconut pastry cream, and a layer of our fruit preserve that transforms every bite. The naturally sweet and tangy notes of ripe pineapple infused with golden honey add depth and brightness, perfectly balancing the creamy richness of the pie.
By using our Honey Pineapple Fruit Preserves, you’ll enjoy the convenience of premium-quality ingredients crafted with care. Each jar captures the essence of sun-ripened pineapples and a touch of island sweetness, bringing a taste of the tropics to your table. Whether you’re serving this pie for a special occasion or simply to indulge, it’s an unforgettable treat that showcases the vibrant flavors of Spanish Town Kitchen.
Coconut Cream Pie with Honey Pineapple Preserve
A tropical coconut delight with a buttery crust, creamy coconut filling, and the perfect touch of fruity sweetness from Honey Pineapple Preserve.
This recipe makes one 9-inch pie, serving 8–10 people
Ingredients
Coconut Pie Crust:
1 cup plus 2 tbsp all-purpose flour, plus extra for rolling
½ cup unsweetened shredded coconut
8 tbsp (1 stick) cold unsalted butter, cut into small pieces
3 tbsp granulated sugar
¼ tsp kosher salt
⅓ cup ice-cold water, or more as needed
Coconut Pastry Cream:
1 cup whole milk
1 cup canned unsweetened coconut milk, stirred
2 cups unsweetened shredded coconut
1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
2 large eggs
⅔ cup granulated sugar (increased from ½ cup + 2 tbsp)
3 tbsp all-purpose flour
4 tbsp unsalted butter, softened
Whipped Cream & Toppings:
2 ½ cups heavy whipping cream
½ cup granulated sugar (increased from ⅓ cup)
1 tsp pure vanilla extract
Pinch of kosher salt
1 ½ cups unsweetened coconut chips or large shreds, toasted
Instructions
1. Coconut Pie Crust:
Combine flour, unsweetened coconut, butter, sugar, and salt in a food processor. Pulse to form coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough holds together when pressed.
Transfer the dough to plastic wrap and form into a flat disk. Chill for 30 minutes to 1 hour.
Roll out the dough on a floured surface into a 12–13-inch circle. Transfer to a 9-inch pie pan, pressing gently into the edges. Trim any excess dough and flute the edges as desired. Chill for 15–20 minutes while preheating the oven to 400°F.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20–25 minutes until the edges are golden. Remove weights and parchment, then bake for another 10–12 minutes until the bottom is golden. Cool completely.
2. Coconut Pastry Cream:
In a medium saucepan, combine whole milk, coconut milk, unsweetened shredded coconut, and the vanilla bean pod and seeds. Heat over medium, stirring occasionally, until just below boiling.
In a bowl, whisk together eggs, sugar, and flour. Slowly whisk about ⅓ cup of the hot milk into the egg mixture to temper. Gradually add the tempered egg mixture back to the saucepan, whisking constantly.
Cook over medium-high heat, whisking, until thickened and bubbling, about 4–5 minutes. Cook an additional 2 minutes until very thick.
Remove from heat, stir in butter until smooth, and discard the vanilla bean pod. Transfer to a bowl set over an ice bath. Cover with plastic wrap directly on the surface and refrigerate until cold.
3. Whipped Cream & Toppings:
Preheat the oven to 350°F. Spread unsweetened coconut chips on a baking sheet and toast for 7–8 minutes, stirring once or twice, until lightly browned. Cool.
Whip the heavy cream, sugar, vanilla, and salt (if using) in a stand mixer until stiff peaks form.
4. Assemble the Pie:
Spread Spanish Town Kitchen’s Honey Pineapple Preserve over the cooled pie crust in an even layer.
Spoon the chilled coconut pastry cream on top, smoothing it into an even layer with a spatula.
Pipe or spread the whipped cream over the pastry cream to cover completely.
Sprinkle toasted unsweetened coconut chips over the top and gently place white chocolate curls for decoration.
5. Chill and Serve:
Refrigerate the pie for at least 2 hours before slicing. Serve chilled and enjoy the rich coconut and tropical fruit flavors.
Key Adjustments to Maintain Sweetness:
Increased sugar in the crust and pastry cream to compensate for the lack of sweetened coconut.
Honey Pineapple Preserve provides an extra layer of sweetness and balance.
Whipped cream is slightly sweeter than usual to complement the unsweetened coconut toppings.
This adjustment ensures the pie retains its indulgent, sweet flavor profile without relying on pre-sweetened coconut.
