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Paradise Island Pie

Paradise Island Pie

Course Dessert
Cuisine American
Keyword paradise-island-pie
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 40 minutes
Servings 8
Author Melissa Sperka


  • ¾ cup finely chopped macadamia nuts divided
  • 2 cups vanilla wafer crumbs
  • ½ cup butter melted
  • ½ cup shredded sweetened coconut
  • ¼ cup granulated sugar
  • 1 2.6 oz box dry whipped topping mix i.e. Dream Whip contains 2 packages - use both
  • 2 ½ cups whole milk divided
  • 2 3.4 oz boxes instant coconut cream pudding mix
  • 1 8 oz can crushed pineapple well drained
  • 1 ½ Tbsp orange zest, plus additional for garnishing
  • 1 tsp pure vanilla extract
  • 1 8 oz frozen whipped topping thawed


  • To make the crust: Preheat the oven to 375°F. Lightly spritz the bottom of a 10-inch springform pan with cooking spray. Set aside. 
  • Spread ¼ cup macadamia nuts on a baking sheet and toast for 4-5 minutes,  Set aside for garnishing. 
  • Mix together crumbs, ½ cup nuts, butter, coconut and ¼ cup sugar. Press firmly onto the bottom and about ¾ inches up the sides of the pan.
  • Bake crust for 16-18 minutes until golden and set. Cool completely.
  • To make the filling: In the bowl of a stand mixer, whip together both packages of whipped topping mix with 1 cup milk until stiff peaks form. Around 4-6 minutes.
  • To the whipped cream add both boxes of pudding mix, remaining 1 ½ cups whole milk,and vanilla extract. Continue to whip for an additional 3 minutes or until the mixture is fully thickened and slightly golden in color.
  • Use a large spoon or spatula and fold in the crushed pineapple and grated orange zest.
  • Spread the filling over the cooled crust and smooth the top.
  • Place into the refrigerator to chill for at least 4 hours before cutting into pieces.
  • Before serving, frost the top with whipped topping. Sprinkle with orange zest and reserved toasted macadamia nuts.