Coconut, Pecan, Pineapple Pie
A rich and tropical pie combining coconut, pineapple, and pecans in a sweet filling, perfect for dessert or special occasions, appealing to coconut lovers and fruit enthusiasts.
Ingredients
Instructions
- Mix margarine and sugar in a large bowl.
- Add beaten eggs and mix well.
- Stir in drained pineapple, coconut, and pecans.
- Pour the mixture into unbaked pie shells.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened shredded coconut instead of sweetened. You can also substitute the pecans with walnuts or almonds based on your preference. If you want to reduce the sugar, try using a sugar substitute suitable for baking. Remember to drain the pineapple thoroughly to avoid a soggy pie.
Serving Suggestions
This Coconut, Pecan, Pineapple Pie is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a light fruit salad or a scoop of coconut sorbet for a tropical twist. For an added touch, serve with a slice of Lyenda'S Sour Cream Pound Cake alongside.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider freezing individual slices. To reheat, simply warm in a preheated oven at 350°F for about 10-15 minutes or until heated through without losing moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut, Pecan, Pineapple Pie contains roughly 728 calories, with 7g protein, 36g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (29% of the Daily Value), and a good source of vitamin C and protein. It also contributes 8g 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 a store-bought pie crust for this recipe?
Absolutely! Using a store-bought pie crust can save you time and still yield a delicious result. Just ensure it is unbaked before filling it with the mixture.
How can I make this pie gluten-free?
To make this Coconut, Pecan, Pineapple Pie gluten-free, simply use a gluten-free pie crust. There are many pre-made options available at grocery stores, or you can make your own using gluten-free flour.
Is it possible to make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Bake it, let it cool completely, then cover and refrigerate. This allows the flavors to meld, and it can be served chilled or at room temperature.
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).