Creamy and coconutty, this Coconut Cheesecake Pie is the perfect dessert for when you can’t decide between cheesecake and pie!
Pie is the perfect dessert all year long! For more pie favorites, also try this Chocolate Cream Pie or Lemon Meringue Pie.
I have decided that the Year of Pie is one of my better ideas. I’ve always said that pie is one of my very favorite desserts, and that I’d choose it over pretty much anything else if given the chance. Except for maybe donuts. But they belong in their own category because they aren’t really a true dessert. Right?
But right up there with pie is another favorite dessert. Cheesecake.
So naturally, when I have the chance to combine the two, I’m going to take that chance. Because it would be pretty stupid not to. So we’ve got pie. And cheesecake. And coconut. Because, well, coconut is right up there with my favorites, too. (Man, I have a lot of favorites, don’t I?)
But really. Coconutty cheesecake pie goodness. Heaven in a pie plate. And it’s pretty, too! After finding some big, beautiful coconut flakes at Trader Joes, I knew I needed them on top of my pie. They barely made it on there because they were so good that I wanted to just eat them all. But they were perfect for this pie. And I don’t normally use unsweetened coconut when it comes to baking, but I decided to go for it, and I’m glad I did. There is still plenty of sweetness, so I thought the unsweetened coconut was perfect.
I may have even eaten more than one slice…
More Coconut Desserts
Coconut Cupcakes
Coconut Custard Pie
Coconut Bundt Cake
Coconut Macaroons
Coconut Brownies
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Coconut Cheesecake Pie
Ingredients
- 1 1/2 cups unsweetened coconut toasted
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter melted and cooled
- 3/4 teaspoon salt
- 1 (14 oz) can unsweetened coconut milk (do not shake or stir)
- 1 (8 oz) package cream cheese, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 eggs plus 1 egg yolk
- 1/3 cup sour cream
- shaved coconut for topping
Instructions
- Preheat the oven to 350ºF.
- Place 1/2 cup of the coconut in a food processor and process until it is finely ground. Add the graham cracker crumbs, butter, and 1/4 teaspoon of the salt. Pulse until the mixture is fully combined.
- Press the mixture evenly into a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.
- Open the coconut milk can and reserve 1/3 cup of the coconut cream that is at the top of the coconut milk. Whisk the remaining coconut milk and cream until smooth and blended.
- Wipe out the food processor, then add the cream cheese, 3/4 cup of the sugar, the flour, vanilla and remaining 1/2 teaspoon of salt. Pulse until smooth. Add 1/2 cup of the mixed coconut milk, the eggs and the egg yolk. Pulse again until blended. Stir in the remaining 1 cup of coconut. Pour the mixture into the crust, and return to the oven. Bake until the pie is just set in the center, 35-40 minutes. Let the pie cool to room temperature.
- In a bowl, combine the reserved 1/3 cup coconut cream with the sour cream and remaining 2 tablespoons of sugar. Carefully spread the mixture on the top of the pie, then refrigerate until the pie is set, about 3 hours. Top with shaved coconut, if desired.
joanne says
I really think that next year I HAVE TO do a year of pie. You just make it look so delicious!
Chels R. says
Over the summer I’ve become addicted with all things coconut. Love this cheesecake pie! Sounds perfect!
Auntiepatch says
Whisk the remaining coconut milk and cream until smooth and blended. What cream??? You have cream cheese and sour cream but no cream.
Auntiepatch says
Do you mean the coconut cream?
Deborah says
Yep, it’s the remaining coconut cream from the can. What is left after you take the 1/3 cup.