This no-bake pineapple coconut pie is perfect for summer! It is totally delicious and is made with Greek yogurt and honey, free of refined sugar but full of amazing taste!
For years my mom has made these delicious pies in the summer. They’re a mix of cool whip & yogurt blended together and frozen in a graham cracker crust… they are super tasty and perfect for the hot weather!
Well you know I’m always trying to healthy things up a little so I decided to make a version that was free of refined sugar and made with Greek yogurt… because delicious and healthy combine always make me a happy girl!
We’ve got pecans, coconut oil and Greek yogurt in this pie, and sweetened with honey! You’ll never know it to taste it though. The teenager totally didn’t believe me, he had a bite and stopped, looked at me and said, “Really? This is healthy?” That my friend is a win, and when your 8-year-old asks for the pie even though there is ice cream in the fridge?? Healthy dessert victory!
Now… this is a no bake dessert, however I do highly recommend toasting the pecans and coconut… so there’s a touch of baking. If it’s hot and you don’t want to heat up the oven, or you prefer your coconut and pecans untoasted then by all means don’t toast them. It will still be delicious!
You also get a choice when it comes to coconut here. If you want this pie to be 100% refined sugar-free go with unsweetened coconut, but you can also use regular sweetened shredded coconut it won’t add a lot of sugar… once again what ever your preference!
Here’s what you’ll need-
For the crust –
2 Cups Pecans (toasted)
2-4 Tbsp Coconut Oil
2- Tbsp Honey
For the filling-
1- Cup Whipping Cream
1- Cup Greek Yogurt
1- Can Crushed Pineapple (in juice) Drained
1/2- Cup Coconut (toasted)
1/4- 1/2 Cup Honey (to taste)
1 tsp Vanilla
To toast the pecans and coconut all you have to do is heat your oven to 350. Spread them out on a cookie sheet and pop in the oven for about 10 minutes stirring half way through. They’re done when the coconut is a nice golden brown and the pecans are a shade darker.
To make the crust toss your pecans into a food processor and finely chop them. Now add in 2 Tbsp coconut oil and honey and blend until well mixed.
The mixture will vary depending on the temperature in your kitchen. If it’s warm the coconut oil will be liquidy and so your mixture will be soft. If it’s colder than it will be thicker. If you need to add a little more coconut oil to get a good texture add up to 2 more tbsp.
The end result should look like this – kind of the consistency of wet sand
If it is really soft pop it into the fridge for a few minutes so that it is a little thicker and easier to work with.
Now press it into the bottom and up the sides of a pie pan. Pop the whole thing in the freezer while you work on the filling.
In a large mixing bowl, or the bowl of an electric stand mixer combine your whipping cream and Greek yogurt and vanilla. Starting at low speed combine them then slowly turn the mixer up. As it thickens turn the speed up until it is on med/high. You’re basically making whipped cream but it will be a slightly different consistency. As it thickens mix in your honey- start with 1/4 a cup and add more if you’d like after it is blended in.
Once you’ve reached a nice thick consistency with stiff peaks you can stop mixing.
Now gently fold in your pineapple and coconut reserving a little coconut to sprinkle on top if you’d like.
Scoop your filling into your prepared crust and sprinkle with reserved coconut.
Cover it with plastic, or foil and put it back in the freezer.
Now if you’re serving it right away you’ll need to let it freeze for about 2 hours or until nice and firm but not solid. Or if you’re serving it later you can let it freeze and take it out of the freezer 30-45 minutes before serving.
Serve it up after a meal on the grill or at your next summer party! Every one is sure to love it!
Subscribe to my Newsletter!
Plus exclusive recipes & more each month!