Coconut Cream Icebox Pie with Grilled Pineapple Recipe

Coconut Cream Icebox Pie with Grilled Pineapple

Level: Intermediate
Yield: 6 servings
Total: 4 hr 35 min (includes chilling time)
Active: 45 min

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 778
Total Fat: 53 g
Saturated Fat: 32 g
Carbohydrates: 70 g
Dietary Fiber: 4 g
Sugar: 37 g
Protein: 11 g
Cholesterol: 235 mg
Sodium: 345 mg

Imagine the tropical bliss of a no-bake icebox pie, layered with silky coconut cream and crisp ladyfingers, crowned with caramelized grilled pineappleperfect for wowing guests with its make-ahead ease and irresistible flavors. There's never a crumb left behind!

Ingredients

2 cups heavy cream
8 ounces cream cheese, at room temperature
2/3 cup powdered sugar
1 tablespoon vanilla bean paste
1 teaspoon coconut extract
24 ladyfingers
1 pineapple, peeled and cored, cut into 1/2-inch rings
2 tablespoons salted butter, melted
2 tablespoons turbinado sugar
2/3 cup toasted coconut chips

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Instructions

1. Line a standard loaf pan (8 1/2-by-4 1/2-by-2 1/2 inches) with plastic wrap, ensuring plenty of overhang around the edges.
2. In a large bowl, combine the cream, cream cheese, powdered sugar, vanilla bean paste, and coconut extract. Using a hand mixer, beat until stiff peaks form. Set aside.
3. Place a quarter of the cream mixture into the loaf pan and spread it out with a table knife. Add a layer of ladyfingers (about 8 per layer). Add more cream, spread it, then another layer of ladyfingers, followed by more cream. Continue layering, finishing with the remaining cream on top. Smooth the final layer and lightly cover with the overhanging plastic wrap. Chill for at least 4 hours, or up to 24 hours.
4. Just before serving, preheat a grill to medium-high heat.
5. Brush the pineapple slices with melted butter and sprinkle half of the turbinado sugar over one side. Place the slices sugar side down on the grill. Brush the other side with butter and sprinkle with the remaining turbinado sugar. Grill for 3 to 4 minutes per side. Transfer to a cutting board, cut into chunks, and set aside.
6. Remove the icebox pie from the refrigerator and use the plastic wrap overhang to gently lift it out of the pan. Place it onto a cake stand and sprinkle the toasted coconut chips over the top. Slice and serve with grilled pineapple pieces arranged on each slice.

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