Coconut And Pineapple Pie
A luscious coconut and pineapple pie that combines sweet, tropical flavors with a creamy texture. Perfect for dessert or a special occasion, this pie features a rich filling with crushed pineapple and toasted coconut, appealing to those who love fruity, indulgent treats with a hint of sunshine.
Ingredients
Instructions
- Mix all ingredients in a bowl until well combined.
- Pour the mixture into 2 unbaked pie shells.
- Bake at 350°F (175°C) for 30 to 35 minutes until set and golden.
- Allow to cool before serving. Can be baked ahead and frozen if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut extract or a handful of shredded coconut to the mixture. If you don’t have oleo, unsalted butter can be substituted. Ensure your eggs are at room temperature for better mixing. If you prefer a lighter texture, you can separate the eggs and beat the whites until stiff peaks form, then fold them into the mixture gently.
Serving Suggestions
Serve the Coconut and Pineapple Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Fresh fruit, such as sliced strawberries or tropical fruits, pairs beautifully with this pie. Consider enjoying it alongside a refreshing beverage like iced tea or a tropical smoothie for a delightful summer treat.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. The pie can also be frozen before baking; simply wrap it tightly in plastic wrap and foil for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut And Pineapple Pie contains roughly 169 calories, with 3g protein, 30g carbohydrates, and 5g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber. It also contributes 4g 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 make sure it's finely chopped and drained well to avoid excess moisture. Fresh fruit may alter the texture slightly, but it will add a lovely freshness to the pie.
Is it possible to make this pie gluten-free?
Absolutely! Use gluten-free pie crusts instead of traditional ones. There are many great store-bought options available, or you can make your own using gluten-free flour blends.
Can I make this pie ahead of time for a gathering?
Yes, this pie is perfect for making ahead. You can bake it and then freeze it until you're ready to serve. Just ensure it cools completely before freezing, and reheat as needed. This makes it a great option for parties or family gatherings!
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).