Butter Coconut Pie
Creamy coconut pineapple pie features sweet pineapple, toasted coconut, and rich buttery flavor, perfect for dessert gatherings or tropical-inspired treats that appeal to all ages.
Ingredients
Instructions
- Melt the margarine in a saucepan or microwave.
- Add sugar and cream well until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in flour, drained crushed pineapple, and flaked coconut.
- Pour the mixture into unbaked pie shells.
- Bake at 350°F (175°C) for 30 to 40 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine, as it provides a better taste and texture. If you're short on eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce for a vegetarian option. Ensure the pineapple is well-drained to avoid a soggy crust. This pie can also be topped with whipped cream or served alongside a scoop of vanilla ice cream for added indulgence.
Serving Suggestions
Serve the Butter Coconut Pie chilled or at room temperature, garnished with toasted coconut flakes for extra crunch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a delightful dessert for any occasion. For a complete meal, consider serving it alongside a light salad or a fruit platter to balance the sweetness.
Storage & Reheating
Store leftover Butter Coconut Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm the entire pie in a preheated oven at 300°F (150°C) for about 10-15 minutes, until warmed through. This will help maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Coconut Pie contains roughly 609 calories, with 7g protein, 75g carbohydrates, and 27g fat. It is an excellent source of vitamin C (41% of the Daily Value) and dietary fiber (38% of the Daily Value), and a good source of iron and potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to finely chop and drain it well to remove excess moisture. This will help achieve the right consistency in the pie. Adjust the sweetness accordingly, as fresh pineapple can vary in sweetness compared to canned.
What if I don't have flaked coconut?
If you don't have flaked coconut, you can substitute it with shredded coconut or even crushed graham crackers for a different texture. Just be sure to adjust the amount to maintain the pie's integrity. The flavor will differ slightly, but it will still be delicious.
Can I freeze Butter Coconut Pie?
Yes, you can freeze the Butter Coconut Pie. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving, and reheat if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).