No-Bake Pineapple Coconut Cream Pie

• 2 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• ½ cup unsalted butter, melted and slightly cooled
• Pinch of salt

Pineapple Coconut Cream Filling Ingredients:

• 1 packet unflavored gelatin (equivalent to 1 tablespoon)
• 1 14-oz can chilled coconut cream
• 1 8-oz block cream cheese, softened
• 2 tablespoons granulated sugar
• 1 14-oz can crushed pineapple, drained (reserve the juice)

Optional Toppings:

• Toasted sweetened shredded coconut
• Whipped coconut cream

Instructions:

Coconut Crust Preparation:

1. In a medium bowl, combine 2 cups graham cracker crumbs, 1 cup sweetened shredded coconut, ½ cup melted butter, and a pinch of salt. Mix until the mixture is evenly moistened.
2. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer while you work on the filling.

Pineapple Coconut Cream Filling Preparation:

1. In a small bowl, place 1 packet of unflavored gelatin and add 3 tablespoons of pineapple juice (from the drained can of crushed pineapple). Allow the gelatin to sit without stirring for 10 minutes to bloom.
2. While the gelatin is blooming, use a handheld electric mixer or a stand mixer with the paddle attachment to beat the cream cheese and 2 tablespoons of sugar on medium-high speed until smooth and creamy. Gently fold in the crushed pineapple. Set this mixture aside.
3. Use the whisk attachment on a handheld electric mixer or stand mixer to whip the solidified portions of a can of coconut cream (following the notes above) on medium-high speed until soft peaks form.
4. Warm the gelatin in the microwave for no more than 10 seconds (the bowl shouldn’t feel warm to the touch). Whisk it until it becomes smooth.
5. With the mixer on medium-low speed, gradually pour the gelatin into the whipped coconut cream in a steady stream. Continue whipping until the gelatin is fully incorporated.
6. Gently fold the coconut cream mixture into the cream cheese and pineapple mixture.
7. Transfer the combined filling into the prepared coconut crust. Allow the pie to chill for 4-6 hours, preferably overnight, until set.

Serving:

1. To serve, you can top the pie with whipped coconut cream and sprinkle toasted sweetened shredded coconut on top.

Enjoy this delicious Pineapple Coconut Cream Pie with its delightful coconut crust and creamy filling!