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Pineapple Paradise Pie


This creamy, tropical-flavored pie puts us in mind of an old-fashioned ambrosia salad! The pie works best when you prepare and complete the crust at least 30 minutes before you begin the filling.

At a glance

one 9" pie, 8 servings


Choose your measure:



  • 1 cup (one 8-ounce package) cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup well-drained pineapple, chunks or crushed, reserve the juice
  • one 1/4-ounce packet unflavored gelatin
  • 1/2 cup reserved pineapple juice
  • 1 cup heavy cream


  • 1 large egg white
  • 1/4 cup sugar
  • 2 cups unsweetened coconut

Dried Pineapple Garnish (optional)


  1. Preheat the oven to 350°F.
  2. To make the crust: Combine all of the crust ingredients in the bowl of a food processor or in a mixing bowl, and pulse or mix to form coarse crumbs.
  3. Press the crumbs three-quarters up the sides of an ungreased 9" pie pan, and bake the crust, (don't use pie weights or a nesting pan as they may stick, and aren't necessary), for 15 to 20 minutes, or until it's lightly browned. The crust may shrink, that's OK.
  4. Remove the crust from the oven, and let it cool completely before adding the filling.
  5. To make the filling: In a medium-sized bowl, mix together the cream cheese, sugar and vanilla until smooth. Stir in the pineapple, and set aside.
  6. In a separate bowl, combine the gelatin with the pineapple juice, stirring until it dissolves. Set aside.
  7. In another bowl, whip the heavy cream until soft peaks form. Fold in the pineapple mixture, then the cream cheese mixture.
  8. Pour the filling into the cooled pie shell and refrigerate for several hours.
  9. To make the topping: Preheat the oven to 350°F.
  10. In a small bowl, beat together the egg white and sugar until stiff. Fold in the coconut.
  11. Spread the mixture onto a parchment-lined baking sheet and bake in the preheated oven for approximately 10 minutes, or until it's golden brown.
  12. Break the topping into coarse pieces, flip them over, and continue baking until they're golden brown on both sides. This should take about 5 more minutes.
  13. Remove the topping from the oven, and let it cool completely. Turn the oven down to 250°F.
  14. To make the garnish: Trim the ripe pineapple, and use a very sharp knife to slice it crosswise into 1/8"-thick slices. You'll need 8 to 12 slices of pineapple for the garnish.
  15. Place slices in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
  16. Sprinkle slices with 1 to 2 tablespoons sugar, and bake them in a preheated 250°F oven for 45 minutes.
  17. Turn the oven off, and allow the pineapple to continue to dry in the oven until it has cooled.
  18. To serve the pie: Sprinkle the pie with the coconut crumble topping, then garnish each piece with a dried pineapple slice.
  19. Store the pie, covered, in the fridge for up to 5 days.