Coconut Or Pineapple Pie
A luscious coconut or pineapple pie with a creamy filling, topped with fluffy meringue and toasted coconut or pineapple, perfect for dessert or special occasions.
Ingredients
Instructions
- Separate the eggs and beat the egg yolks well, then add sugar and beat until fluffy.
- Add flour, milk, and vanilla to the egg yolk mixture and cook until thick.
- Mix in coconut or drained pineapple, saving about 1/4 cup of pineapple for topping.
- Pour the filling into a baked pie shell.
- In a separate bowl, beat the egg whites until stiff peaks form to make the meringue.
- Spread the meringue over the pie, then add the reserved pineapple or coconut on top of the meringue.
- Bake the pie at 300°F for about 15 minutes or until the meringue is lightly browned.
Tips & Substitutions
For a thicker filling, increase the flour to 1/2 cup. If you prefer a richer flavor, substitute half of the milk with coconut milk. To achieve a perfectly fluffy meringue, ensure your mixing bowl is completely clean and free of grease, and avoid overbeating the egg whites. If you're short on time, a pre-made pie crust works well for this recipe.
Serving Suggestions
This pie is delightful on its own, but you can serve it with a dollop of whipped cream for added richness. Pair it with a light fruit salad or a scoop of vanilla ice cream for a refreshing contrast. It also pairs beautifully with American recipes like Great Grandma's Macaroni And Cheese for a delightful meal.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It can last up to 3 days. To reheat, place the pie in a preheated oven at 300°F for about 10 minutes to warm without melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Or Pineapple Pie contains roughly 436 calories, with 5g protein, 65g carbohydrates, and 10g fat. It is an excellent source of iron (24% of the Daily Value), vitamin C (23% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin A and protein.
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 make this pie ahead of time?
Yes, you can prepare the filling and pour it into the baked pie crust a day in advance. However, it's best to make the meringue and top the pie just before serving to maintain its texture. The meringue can be whipped and stored in the fridge for a few hours, but it's best used fresh.
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).