Why You’ll Love This Recipe

• No baking required: Quick and easy to prepare, ideal for busy days.
• Rich and creamy texture: A delightful mix of flavors like pineapple, coconut, and nuts.
• Perfect for any occasion: Whether it’s the holidays, a potluck, or a simple weeknight treat, it fits right in.
• Customizable: You can easily swap ingredients or add toppings to tailor it to your taste.
• Make-ahead dessert: Prepares beautifully the night before, freeing you up on the day you serve it!

Recipe

Ingredients

For the Crust:

• 1 1/2 cups crushed vanilla wafer cookies (or graham crackers)
• 2 tablespoons brown sugar
• 6 tablespoons salted butter, melted

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 1 (8 oz) can crushed pineapple, well-drained
• 1/3 cup toasted sweetened coconut flakes
• 1/2 cup chopped toasted walnuts or pecans
• 1 (8 oz) tub whipped topping, thawed
• 1/2 teaspoon pure coconut extract (optional for added flavor)

For the Toppings:

• Extra whipped topping or homemade whipped cream
• Toasted coconut flakes
• Chopped walnuts or pecans
• Fresh pineapple slices or maraschino cherries

Directions

1. Prepare the Crust:
   • In a medium bowl, combine the crushed vanilla wafer cookies and brown sugar.
   • Mix in the melted butter until the mixture resembles wet sand.
   • Evenly press the mixture into the bottom and up the sides of a 9-inch pie pan.
   • Chill the crust in the refrigerator for 15–20 minutes to let it set.
2. Make the Filling:
   • In a large mixing bowl, whisk together the sweetened condensed milk and freshly squeezed lime juice until slightly thickened.
   • Gently fold in the drained crushed pineapple, toasted coconut flakes, and chopped nuts.
   • Carefully incorporate the whipped topping until the mixture is light and fluffy.
   • If desired, add the coconut extract for an extra burst of flavor.
3. Assemble the Pie:
   • Pour the filling into the chilled crust, smoothing the top with a spatula.
4. Chill the Pie:
   • Refrigerate for at least 4 hours (or overnight) to allow the filling to firm up nicely.
5. Add the Toppings:
   • Before serving, top the pie with extra whipped topping, a sprinkle of toasted coconut, chopped nuts, and either fresh pineapple slices or maraschino cherries to add a festive touch.
6. Serve and Enjoy:
   • Slice it up, serve chilled, and enjoy watching everyone devour it!

Serving and Storage Tips

• Serving: For the best experience, serve the pie chilled right from the fridge. It’s a refreshing treat after a hearty meal.
• Storage: Keep any leftovers covered in the refrigerator for up to 4 days.
• Freezing Option: You can freeze the pie (without the toppings) for up to a month. Thaw it in the fridge overnight and add your favorite toppings before serving.

Helpful Notes

1. For a richer flavor, toast the coconut and nuts in a dry skillet over medium heat until they turn golden and fragrant.
2. If you prefer a sweeter crust, feel free to swap out the vanilla wafers for crushed graham crackers.
3. Consider adding a splash of rum extract for a tropical touch, or try substituting lemon juice for lime juice for a different citrus zing.

FAQs

1. Can I make this pie in advance?
   Absolutely! Making it a day ahead allows the flavors to meld beautifully.
2. Can I use homemade whipped cream instead of Cool Whip?
   For sure! Just whip together 1 cup of heavy cream with 2 tablespoons of powdered sugar until you have stiff peaks, then use it as a swap.
3. How do I keep the crust from crumbling?
   Press the crust firmly into the pan using the back of a measuring cup and keep it chilled before adding filling.
4. Can I use a pre-made graham cracker crust?
   Certainly! A store-bought crust is a fantastic option for saving time.
5. What’s the best way to drain the pineapple?
   Use a fine-mesh sieve to push out excess juice from the crushed pineapple to prevent a watery filling.