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Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is a recipe that I was inspired to make after seeing a few recipes in different cook books. It's quick and easy to make, and the coconut layer is the most beautiful white and a wonderful coconut flavor with a creamy texture.

Ingredients Nutrition

Directions

  1. In a medium bowl, beat the cream cheese, sour cream, coconut cream and sugar until well blended and slightly fluffy.
  2. Fold in the coconut extract and 1/2 cup shredded coconut.
  3. Pour mixture into pie crust, cover and refrigerate for 3 hours minimum to set.
  4. Toast remaining coconut to a light brown on top of stove over medium-medium-high heat while stirring almost constantly (this will take 10-15 minutes).
  5. Set toasted coconut aside until pie has set.
  6. When pie has set, remove it from refrigerator and spread the pineapple preserves over the top of it evenly.
  7. Sprinkle the toasted coconut on the pie and serve.
  8. Enjoy!
Most Helpful

I am rating this 5 stars based on the raving reviews I get every time I make this pie :-) (I do not eat sweets but often have to make them for others!) this is a commonly requested pie at my husbands work functions and last night I made it more diabetic friendly by using Ideal sweetener in place of sugar. The one thing I do change is that I do not use the shortbread crust. I use slivered almonds that I crush a little by hand, add sugar and softened butter. I press that into the bottom of a pie plate and bake at 350 until lightly browned (depending on the oven 15-25 minutes) and when cooled I dump the filling in and continue as the recipe says.