Name: Coconut Cream Icebox Pie with Grilled Pineapple
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup sweetened shredded coconut; ⅓ cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 (8 ounce) package cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; ½ cup unsweetened coconut cream (not coconut milk); 1 teaspoon pure vanilla extract; 1 cup heavy whipping cream; 2 cups fresh pineapple rings (about ½-inch thick, cored); 2 tablespoons light brown sugar; Toasted coconut flakes, for garnish (optional); Fresh mint leaves, for garnish (optional)

Hey y'all! If you're dreaming of tropical flavors and cool, creamy desserts, this Coconut Cream Icebox Pie with Grilled Pineapple is about to become your new favorite treat. With a cookie crust, luscious coconut filling, and juicy grilled pineapple topping, this pie is a slice of paradise that's perfect for potlucks, summer cookouts, or just a relaxing weekend at home. Ready to impress your friends and family with a slice of sunshine? Let's get cooking!

Why You'll Love This

Bursting with creamy coconut and sweet pineapple flavors for a tropical twist.
No-bake and fuss-free—the perfect make-ahead dessert for any occasion.
Rich, velvety filling contrasts beautifully with crisp crust and juicy fruit.
Simple ingredients and easy steps make this pie accessible to all skill levels.
Great for hot days when you want something cool, refreshing, and decadent!

Ingredients

1 ½ cups graham cracker crumbs
½ cup sweetened shredded coconut
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
½ cup unsweetened coconut cream (not coconut milk)
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
2 cups fresh pineapple rings (about ½-inch thick, cored)
2 tablespoons light brown sugar
Toasted coconut flakes, for garnish (optional)
Fresh mint leaves, for garnish (optional)

Directions

Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes

1. Make the Graham Cracker-Coconut Crust

In a medium bowl, combine the graham cracker crumbs, sweetened shredded coconut, and granulated sugar.
Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.

2. Prepare the Coconut Cream Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, coconut cream, and vanilla extract to the bowl. Mix until well blended and silky.
In a separate bowl, whip the heavy cream until medium peaks form.
Gently fold the whipped cream into the coconut mixture until just combined and fluffy.
Spoon the coconut filling into the chilled crust, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours, or until firm and set.

3. Grill the Pineapple

Preheat a grill or grill pan to medium-high heat. Sprinkle both sides of the pineapple rings with brown sugar.
Grill the pineapple rings for 2-3 minutes per side, or until golden brown grill marks appear and the fruit is slightly caramelized.
Allow the pineapple to cool, then cut into chunks or wedges for topping.

4. Assemble and Garnish

Arrange the grilled pineapple on top of the chilled pie.
Garnish with toasted coconut flakes and fresh mint leaves, if desired. Slice and enjoy!

Notes

Chill your bowl and beaters before whipping cream for extra stability.
Use full-fat coconut cream for the richest, smoothest filling.
Pie is best enjoyed chilled and will set up even more overnight.

Variations

Chocolate Coconut Pie: Add ½ cup melted chocolate to the filling for a decadent twist.
Nutty Crust: Replace some graham crumbs with crushed macadamia nuts for extra crunch.
Berry Topping: Swap grilled pineapple for fresh mango, strawberries, or a mixed berry medley.

Required Equipment

9-inch pie pan
Mixing bowls (at least 2)
Electric mixer or whisk
Spatula
Grill or grill pan

Storage Instructions

Store your Coconut Cream Icebox Pie with Grilled Pineapple in the refrigerator, covered with plastic wrap or foil, for up to 4 days. For best texture, add the grilled pineapple topping just before serving. Leftovers can be enjoyed cold straight from the fridge—this pie does not freeze well.

Serving Suggestions

Serve generous slices with extra pineapple and a sprinkle of toasted coconut.
Pair with iced tea or a sparkling piña colada for an extra tropical touch.
This pie makes a refreshing finish to a barbecue or grilled seafood meal.

Pro Tips

Use ripe, fresh pineapple for the sweetest, most flavorful topping.
For perfectly smooth filling, ensure the cream cheese is at room temperature before mixing.
Press the crust firmly into the pan to prevent crumbling when slicing.

FAQ

Can I use canned pineapple instead of fresh?

Yes! While fresh pineapple gives the best flavor and grill marks, canned slices can be grilled too—just be sure to pat them dry first.

What’s the difference between coconut cream and coconut milk?

Coconut cream is thicker, richer, and less watery than coconut milk, making it ideal for luscious no-bake pie fillings.

Can I make the crust ahead of time?

Absolutely! The crust can be made and chilled up to 2 days in advance. Keep tightly covered in the fridge until ready to fill.